Somewhere along the lines, the culinary world eschewed boiled meats and vegetables as “bland” and “boring”–favoring, instead, techniques like searing, blanching, and sautéing. This could not be further from the truth. The basic method of boiling can transform carrots, cabbages and turnips into exquisite vegetables that melt in your mouth–and tough cuts of meat, like brisket or shanks, into tender and succulent wonders.
Pan-frie them in a pan with garlic-parsley butter and toss them with fresh taglierini, top off with lemon juice, chives, and a pinch of smoked paprika.
The fragrant sweetness of the blueberries tame the pungent nature of Roquefort cheese, and the almonds add a nutty bent and a good crunch.