Pan Roasted Root Vegetables
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 1 large celery root, peeled and diced small
- 4 medium carrots, peeled and diced small
- 5 medium parsnips, peeled and diced small
- 4 celery ribs, peeled and diced small
- Celery leaves from the tops of ribs, chopped
- 3 sprigs fresh thyme
- White wine or chicken stock, optional
- 4 tablespoons butter
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt
- freshly ground black pepper
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