4 ounces each: sweet potato, parsnip, turnip, golden beet, garnet yam, yucca root, purple potato, carrot and celery root, peeled and cut into 1/4-inch dice
4 ounces butter
4 shallots, finely chopped
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
Fresh cracked pepper and kosher salt to taste
Directions:
Cook the root vegetables, separately, in salted boiling water until tender. Remove each vegetable, shock in an ice bath, drain again and set aside.
In large sauté pan, heat butter until it foams. Add shallots, thyme and rosemary, stir for two minutes then add all vegetables. Sauté over high heat until vegetables are cooked through and glazed with butter. Season with salt and pepper and keep warm until serving.