Ingredients
4 cups water
12 pearl onions
16 baby carrots
1 1/4 cup chopped peeled celery root
1 1/4 cup sliced peeled parsnips
2 tsp chopped fresh thyme
2 tbls olive oil
4 7-oz skinless cod fillets (about 1 1/4" thick)
All purpose flour
Preparation
Bring water to boil in large saucepan. Add onions, cook 2 minutes. Using slotted spoon, transfer onions to bowl. Peel onions. Add carrots bo boiling water, cook until tender, about 5 minutes. USing slotted sppon, transfer carrots to bowl with onions. Add cleery root and parsnips to boiling water, cook until vegetables are very tender, about 8 minutes. Transfer celery root, parsnips and 1 1/2 cup water to processor. Add 1/2 tsp thyme, puree, thinning suce to desired consistency with more water. Season with salt and pepper.
Heat 1 tbl oil in heavy harge skillet over medium heat. Add carrots, onions and 1 1/2 tsp thyme, saute until heated through. Season with salt an pepper.
Sprinkle fish with salt and pepper. Lightly coat fish with flour. Heat 1 tbls oil in another heavy large skillet over medium high heat. Add fish and saute until cooked through, about 5 minutes per side.
Sppon vegetables onton center of plates. Place fish atop vegetables. Spoon sauce over.
