Chef Kevin Gillespie's glazed vegetables add flavor and freshness to his Coca-Cola pot roast. These vegetables are cooked separately and added after the pot roast is done. 


  • 1 baseball-size purple-top turnip
  • 4 golf-ball size Hakurei or Tokyo white turnips
  • 1 baseball-size rutabaga
  • 4 golf ball-size golden beets
  • 2 carrots
  • 8 sunchokes (Jerusalem artichokes)
  • 6 golf ball-size new potatoes
  • 2 Stalk celery
  • 1 Cup chicken stock
  • 2 Tablespoon butter
  • salt and ground black pepper


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  1. Fill a 2-quart saucepan three-quarters full with water and bring to a rapid boil. Fill a large bowl with ice water. Line a baking sheet with a clean, dry kitchen towel. Peel the turnips, rutabaga, beets and carrots. Cut each into 3/4-inch dice and pile in separate mounds on the towel. Wash and cut the (unpeeled) suchokes, new potatoes, and celery into the 3/4 inch dice. Drop the turnips and potatoes into the boiling water and blanch for 4 minutes. Using a spider strainer or slotted spoon, transfer the vegetables to the ice bath and swirl to cool. Transfer to a section of the towel to drain. Using the same cooking, cooling, and draining method, blanch the carrots and sunchokes for 2 minutes each. Lastly, blanch the beets and rutabagas for 6 minutes each. Evenly spread the turnips, potatoes, carrots, sunchokes, beets, and rutabagas in a deep 12-inch saute pan. Add the chicken stoke and bring to a boil over high heat. Scatter the celery over the top of the vegetables. Cut the heat down to medium and let everything simmer aggressively until the vegetables are fork-tender and almost all the liquid is gone, about 8 minutes. Pull the pan form the heat and swirl in the butter, 1/2 teaspoon salt, and about 6 grinds of black pepper.