Recipes Ingredients Meat & Poultry Beef Recipes Roasted Vegetables for Cote de Boeuf Rossini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine. Rate it Print