Recipes - print - Fall Root Vegetables

Fall Root Vegetables - Recipe

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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. Sauté 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.
-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