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Fall Vegetables Recipe

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Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 sweet potato, peeled and carved with a melon ball knife
1 celery root, peeled and cut into 1 inch pieces
8 spring onions, white part only
2 parsnips, peeled and cut into 1 inch pieces
3 strips blanched orange zest
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
1 cup chicken broth, divided
Salt and pepper

Directions

In a large saucepan over medium heat, combine olive oil and butter until melted. Add sweet potatoes, celery root, spring onions, parsnips and orange zest. Saut vegetables for 5 minutes, stirring frequently. Add maple syrup, lemon juice and 1/2 cup chicken broth. Heat until liquid is reduced to a glaze. Add remaining 1/2 cup chicken broth, cooking until heated throughout. Season with salt and pepper. Makes 12 servings.

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Glossary Terms

dried vegetables Glossary Term

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

tuber vegetables Glossary Term

Vegetables with large, edible, bulb-like roots that are high in nutrients but low in calories, and most do not contain fat.

root vegetables Glossary Term

Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.