|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. |
Saute 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.
|-||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|