Root vegetable osso buco
4 sprigs fresh thyme
2 fresh bay leaves
1 cup vegetable broth
2 Tbsp. white miso (optional)
1 fennel bulb
3 Tbsp. olive oil
4 large carrots, peeled and cut into 1-by-2-inch pieces
1 turnip, peeled and cut into 1-by-2-inch pieces
1 large onion, quartered
8 oz. whole baby portabella mushrooms
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
5 cloves garlic, minced, divided
1 6-oz. can tomato paste
1 cup pinot noir or other dry red wine
Zest of 2 large lemons
2 cups loosely packed parsley leaves, minced
Saffron cauliflower purée (recipe here)
• Preheat the oven to 350 degrees.
• Make a bouquet garni by placing the thyme sprigs and bay leaves in an 8-by-8-inch square of cheesecloth. Tie the ends of the cheesecloth and set aside.
• Warm the vegetable broth in a small pot over medium heat. Add the miso (if using) and stir until it is dissolved. Set the broth aside.
• Remove and discard the stalks and root end from the fennel, reserving some of the fronds for garnish. Cut the fennel bulb into ½-inch wide wedges.
• Heat the olive oil over medium-high heat in a Dutch oven. Add the fennel, carrots, turnip, onion, mushrooms, salt and pepper. Cook, stirring occasionally, until the vegetables start to brown, about 7 to 10 minutes. Add 3 cloves minced garlic and stir until fragrant, about 30 seconds. Add the tomato paste, stirring to coat the vegetables, and cook until the paste starts to darken, 2 to 3 minutes. Add the warmed broth and the wine, stirring to scrape up any bits from the bottom of the pot.
• Add the bouquet garni, cover, and bake until the vegetables are tender, about 25 to 30 minutes. Remove and discard the bouquet garni.
• In a small bowl, combine the lemon zest, parsley and the remaining 2 minced garlic cloves. Set aside.
• To serve: Spoon an equal portion of saffron cauliflower purée onto each plate. Place a portion of the vegetables atop the purée, followed by a ladle of the sauce. Garnish each plate with 1 or 2 tablespoons gremolada and a few wisps of reserved fennel fronds.