I like them roasted simply with olive oil, salt/pepper and a fresh herb, thyme or rosemary are my two favorites to choose from. I also like them roll cut. Put in a saute pan, add water to come up about 1/4 inch. Add butter and salt and pepper. Cover. Bring to a boil, simmer for five minutes. Uncover, and cook off the remaining liquid at the same simmer rate, stirring to prevent burning and to glaze in the butter and juices.
5/16/16 at 11:57am