Roasted Vegetables for Cote de Boeuf Rossini

6 to 8 Serves

As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.


  • Clarified Butter for Cote de Boeuf Rossini

  • 8 cipollini onions, peeled

  • 20 purple pearl onions, peeled

  • 8 baby carrots, peeled and trimmed

  • 8 small new potatoes, peeled

  • ¼ cup diced raw marrow

  • Kosher salt and freshly ground pepper

  • 4 tablespoons foie gras fat

  • ½ cup fresh flat-leaf parsley leaves


  1. Preheat oven to 400 degrees. In a medium stockpot, heat clarified butter over medium-high. Add onions, carrots, and potatoes. Season with salt and pepper; toss to combine. Cook 3 minutes. Stir in marrow and cook, stirring occasionally, 5 minutes. Stir in 2 tablespoons foie gras fat and cook, stirring occasionally, until vegetables are beginning to brown, about 5 minutes more. Add 2 tablespoons water. Transfer to oven and cook until vegetables are tender, about 30 minutes.

  2. Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine.

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