Author Notes
This recipe is a great use for your favorite root vegetables, if using beets cook them separately from the other vegetables to prevent a pink mess. You can also substitute extra virgin olive oil for the butter to make this recipe vegan or suitable to be served with meat as part of a kosher meal. —Hippo Flambe
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Ingredients
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2 tablespoons
Butter
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3 cups
Carrots cut into 1/2 inch peices
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3 cups
Parsnips cut into 1/2 inch pieces
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3 tablespoons
Maple Syrup
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3/4 cup
Water
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3 sprigs
Thyme
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1
Bay Laurel Leaf (preferably fresh)
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1/2 teaspoon
Kosher Salt
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Freshly Ground Black Pepper to taste
Directions
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Melt butter over medium heat in a large saute pan.
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Add all the other ingredients.
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Put the lid on the pan and shake to coat the vegetables in the liquid.
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Simmer over medium heat until the vegetables start to become tender, 5-7 minutes.
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Remove the pan lid and increase the heat to high.
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Cook, stirring often until the liquid is reduced and the vegetables are all coated in a syrupy glaze.
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Taste and adjust the seasoning, remove the thyme sprigs and bay laurel leaf.
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Serve
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