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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.

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Yield:
Serves 6 to 8
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Ingredients

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Directions

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  • 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.

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

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Reviews (1)

Rating: Unrated
06/22/2009
foie gras: visit www.goveg.com/feat/foie - get educated