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Slice the root vegetables into rounds. Caramelize them in butter over medium heat until golden and tender.
Steam or boil the carrot wedges until just soft but still firm.
Arrange the caramelized roots and carrots on a plate. Add small dots of basil pesto and dollops of sour cream around the plate.
Garnish with microgreens and finish with a light dusting of salt flakes.
Serving and Storage Tips
Serve immediately as a warm side dish to grilled meats or as a vegetarian main with crusty bread.
Best enjoyed fresh; however, you can refrigerate leftovers in an airtight container for up to 2 days. Reheat gently before serving.
Variations
Substitute sour cream with Greek yogurt for a lighter tang.
Add a squeeze of lemon juice to the pesto for an extra zing.
Try roasting the roots instead of caramelizing for a smokier flavor.
FAQ
Q: Can I use frozen root vegetables?
A: Fresh roots give the best texture and flavor, but frozen can be used if thawed and drained well before cooking.
Q: Is this recipe vegan-friendly?
A: You can replace butter with olive oil or vegan butter and sour cream with a plant-based alternative.
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