Roasted root vegetables, exotic mushrooms and cipollini onions
Roasted root vegetables, exotic mushrooms and cipollini onions

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 1 bag (680 g/1 1/2 lb) fingerling potatoes
  2. 1 package (454 g/1 lb) regular or multi-coloured Nantes carrots
  3. 15 ml (1 tbsp.) Sensations by Compliments olive oil
  4. 15 ml (1 tbsp.) Sensations by Compliments butter
  5. 2 packages (170 g/5 1/2 oz) exotic mushrooms
  6. 250 ml (1 cup) peeled, halved cipollini onions
  7. 60 ml ( 1/2 cup) Gibiers Canabec bordelaise sauce
  8. 5 ml (1 tsp.) Sensations by Compliments Aged Balsamic Vinegar of Modena
  9. 1 ml ( 1/4 tsp.) salt and freshly ground pepper
  10. 45 ml (3 tbsp.) chopped fresh Parsley

Directions

  1. Bring a large saucepan of salted water to a boil.
  2. Add the potatoes and carrots and cook for 9 to 12 minutes or until vegetables are tender-crisp.
  3. Drain, rinse with cold water and cut in half lengthwise. Set aside.
  4. Cook the mushrooms in 5 mL (1 tsp.) each of olive oil and butter in a large skillet over medium-high heat for 4 or 5 minutes or until nicely browned. Set aside.
  5. In the same skillet over mediumhigh heat, add the remaining olive oil and butter and cook the cipollini onions for 3 or 4 minutes or until nicely browned.
  6. Add the reserved potatoes and carrots and continue cooking 5 or 6 minutes.
  7. Add the reserved mushrooms, bordelaise sauce, balsamic vinegar, and then season with salt and pepper.
  8. Transfer to a large serving platter and garnish with fresh parsley.

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