2.5cupsa little over 1 lb mixed root vegetables, trimmed and cut into similar sized pieces
1cupjuice from pickled ramps
6or so pickled ramp bulbssliced
¼tsea saltplus more for seasoning the blanching water for the roots
Fresh ground white pepperto taste
1tsugar or honey
Tunsalted butter
1Tfresh chopped mixed sweet herbslike tarragon, chervil, flat leaf parsley, etc. (you can use just parsley in a pinch)
Ice waterfor shocking the roots
Instructions
Bring a pot of salted water to a boil. Blanch each of the roots individually until cooked through, but not mushy (a couple minutes a piece) then shock in the ice water, remove, and reserve.
In a larger saute pan, bring the salt, sugar, ramps, and ramp juice to a simmer, then add the roots and heat through. Continue cooking the mixture until the juice in the pan reduces and begins to get syrupy, about 5 minutes.
Add the butter to the pan, toss to incorporate and thicken the sauce, it should coat the roots, and be shiny and thick when made correctly.
When the roots are coated in the sauce, quickly double check the seasoning for salt and pepper, add the herbs and then serve immediately. Be careful at the end, since overheating the sauce once you've added the butter can cause it to break and become greasy.
Notes
Sweet, sour, salty, buttery, this hits all the notes. It's fun to use a big blend of roots too, but if you only have some carrots, it will still taste great!Serves 2 as a side dish. Scale as needed.See my basic recipe for pickled ramps here.