Ingredients:
- 1 gigantic carrot
- 6 oz. little Brussels sprouts
- 1 cup, 1/2-mosey cubes of butternut squash or 1 medium sweet potato
- 1 cup, 1/2-mosey cubes of celery root
- 1 tablespoon olive oil
- Kosher salt and pepper
- Couscous:
- 1/2- 3/4 cup finely diced yellow onion
- 1/3 cup finely diced celery
- 1/3 cup finely diced carrot
- 1/2 cup chicken or vegetable inventory
- 1/2 cup water
- 1 cup couscous
- Kosher salt and freshly ground pepper to style
- Sauce:
- 1 tablespoon Dijon mustard
- 1 tablespoon white balsamic vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon fish sauce (optional)
- Orderly pinch of finely minced novel thyme
- 6 tablespoons extra virgin olive oil
- Kosher salt & pepper to style
- Chopped parsley to garnish