Gina: This simple, beautiful braise of sweet root vegetables and shallots is a perfect complement to any roasted meat (a Thanksgiving turkey, Cornish hens, and pot roast come to mind). For the deepest, richest flavor, be sure to get a good brown color on the vegetables before adding them to the chicken stock. We finish the dish with sage and parsley, but any number of fresh herbs will do the trick, including rosemary, thyme, or oregano.

Ingredients

　　2 tablespoons butter

　　1 tablespoon olive oil

　　1 large (1 pound) rutabaga, peeled, cut into 1 inch cubes

　　1 pound turnips, peeled, cut into 1 inch cubes

　　1 pound carrots, peeled, cut into 1 inch cubes

　　4 large shallots, peeled and halved

　　Kosher salt

　　Freshly ground black pepper

　　1 cup Chicken Stock (page 28)

　　2 tablespoons honey

　　2 tablespoons apple cider vinegar

　　2 tablespoons chopped fresh sage leaves

　　2 tablespoons chopped fresh flat-leaf parsley

　　Melt the butter with the olive oil in a large skillet over high heat. Add the rutabaga, turnips, carrots, and shallots, season with salt and pepper, and sauté until they are browned on all sides, about 8 minutes total. Add the stock to the skillet and cover, reduce the heat to low, and then simmer the vegetables until they are tender, stirring occasionally, about 10 minutes. Uncover the skillet, increase the heat to high, and bring the liquid to a boil. Stir in the honey, vinegar, sage, and parsley, and cook until the sauce is reduced to a glaze, stirring often, 3 to 4 minutes. Taste for seasonings, and add more salt and pepper, as desired.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.