Table of Contents
Hollandaise sauce is a rich, creamy condiment that adds a luxurious touch to many dishes. When paired with roasted root vegetables and fresh thyme, it creates a delightful combination of flavors perfect for any season.
Ingredients
- 4 large carrots
- 3 parsnips
- 3 sweet potatoes
- 2 tablespoons olive oil
- Fresh thyme sprigs
- Salt and pepper to taste
- For the Hollandaise:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter
- Pinch of cayenne pepper (optional)
Preparation of Roasted Root Vegetables
Preheat your oven to 400°F (200°C). Peel and cut the carrots, parsnips, and sweet potatoes into uniform pieces. Toss the vegetables with olive oil, salt, pepper, and fresh thyme leaves. Spread them evenly on a baking sheet lined with parchment paper. Roast for 30-40 minutes, turning occasionally, until they are tender and golden brown.
Making the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture thickens slightly. Gradually add melted butter, a little at a time, whisking constantly. Continue until the sauce is smooth and creamy. Season with salt, cayenne pepper, and additional lemon juice if desired.
Serving Suggestions
Arrange the roasted vegetables on a serving platter. Drizzle generously with warm Hollandaise sauce. Garnish with extra thyme sprigs for a fresh aroma. This dish pairs wonderfully with crusty bread or a light green salad for a complete meal.