Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
No fennel bulb available, so I subbed in sliced carrots and parsnips. I had to double the portion of oil & vinegar to coat the vegetables, possibly due to larger volume of vegetables. I also had to use a bottom-round roast, but otherwise cooked as directed. This was great!! I love one-dish meals, and this one comes together quickly and easily! The glaze on the vegetables was so yummy even the non-vegetable lovers in my family ate them. Even better with a bit of horseradish sauce on the side for the beef. This recipe is definitely on the list to make again!
Comfort food at its best! Totally fool-proof,so you absolutely can't go wrong. I made this with an inexpensive bottom-round roast, and I substituted some of the vegetables for onions, carrots, sweet potatoes, and broccoli -- in other words, I cleaned out my produce drawer. The balsamic glaze was wonderful, as it sweetened the veggies enough to get a few down my young son, but it wasn't too cloying for the adult palate. Yes, I'll make this again!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?