STEPHANIE'S BALSAMIC-ROASTED BABY VEGETABLES WITH BRIOCHE DRESSING AND FRIED SAGES
Stephanie Potter discovered her love of cooking at a young age while growing up in Detroit, Michigan. After pursuing a career in non-profit organizations, Stephanie returned to her passion by attending the California School of Culinary Arts in Pasadena, California. She has worked for many L.A. catering companies and fine dining restaurants before becoming a chef for the Walt Disney Company.
1 lb. brioche, challah or other rich bread, cut into 1/2- in. pieces
1 c. vegetable oil
10 sage leaves
2 c. baby carrots, peeled, sliced on the bias into 1/4- in. pieces
2 c. parsnips, peeled and sliced on the bias into 1/4-in. pieces
2 c. gold pearl onions, peeled and quartered
2 c. baby portabella mushrooms
1 c. baby fennel, fronds removed and reserved, slice bulbs lengthwise into quarters
3 tbsp. olive oil
3 tbsp. balsamic vinegar
2 large eggs, beaten
1 stick unsalted butter, melted
3 c. homemade or reduced-sodium vegetable broth
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh parsley
kosher salt and black pepper to taste
Set out the bread cubes on a sheet pan, uncovered, to dry overnight.
Heat the vegetable oil in a small saucepan until very hot, about 350˚F. Fry sage leaves in oil until crisp.
Toss vegetables with olive oil, balsamic vinegar, and generous amounts of salt and pepper to taste. Roast vegetables at 425˚F, stirring frequently, until tender and well caramelized, about 30 min. Let cool.
Combine the bread, vegetables, eggs, butter, vegetable broth, and herbs in large bowl and toss until ingredients are well coated.
Spoon the mixture into a greased 13x9x2-in. baking pan, cover with foil and bake at 350˚F for 20 min. Remove foil and continue to bake until lightly browned. Garnish with the fried sage leaves and fennel fronds.