Home Sweet Home

Yesterday I spent the whole day running around.  There's snow expected, and I have become enough of a Pittsburgher that I feel the need to go to the market in anticipation of bad weather.  Now, don't get me wrong, I actually needed to go to the market anyway, but the threat of inclement weather motivated me to do it on a busy Saturday afternoon.  I also went to Costco because I refuse to buy laundry detergent and paper towels anywhere else. I also love a reason to actually have to go to Costco.

Anyway, enough about the weather and my warehouse shopping habits. I woke up this morning and realized that because I was so efficient yesterday I didn't actually have anywhere I needed to go today.  This is not something that happens very often.  Usually there's at least one errand to run, but Kate wasn't even going to tennis today because she has finals in school starting tomorrow.   So, here I was with a day at home.

The really nice part of having a day at home and having just gone to the grocery store is that I can cook something for dinner that I wouldn't have time to cook during the week.  For me, this means that I can make a roast for dinner.  A roast takes more time in the oven than I usually have to spend during the week.  It also feels like a meal that we should all sit down together and enjoy leisurely.  You know, that Sunday dinner thing.

So, I'm making a roast, and I'm going to roast some potatoes with it.  When I was at Trader Joe's the other day I bought a bag of diced root vegetables.  I'm going to saute those to go with the whole thing.  Dinner will be delicious.  Maybe I'll even make a dessert.  You know, that Sunday dinner thing.

Sauteed Root Vegetables

Note:  I bought a 2 pound bag of diced root vegetables (parsnips, turnips, rutabagas.)  I used about half the bag and to that I added:

2 large carrots, 1-inch dice
2 ribs celery, i-inch dice
2 tablespoons italian parsley, chopped
4 tablespoons unsalted butter
1 1/4 teaspoon kosher salt
1/2 teaspoon black pepper
3-4 sprigs fresh thyme

Melt the butter in a large saute pan.  When the butter is melted, add the root vegetables, carrots, salt, pepper, and thyme.  Saute to combine and cover with tight fitting lid.  Cook on low for about 10 minutes.  Add the celery, stir, and cover again.  Cook for an additional 5 - 10 minutes, until all the vegetables are tender.  If the vegetables get too dry add a few tablespoons of water.  Season with salt and pepper and serve immediately.