Maple-glazed Root Vegetables
Carrots and parsnips are widely available during winter months, and are rich in micro nutrients including many antioxidants. Parsnips are a good source of vitamin C and food folate, which is essential to fetal development and reproductive health while carrots are rich in the antioxidant and vitamin pre-cursor, beta carotene.
While we serve these vegetables in our home at the supper table, they’re equally well-suited to the breakfast and brunch. I prefer Grade B maple syrup to Grade A; it’s more richly and complexly flavored and considerably less expensive. More flavor for less cost, always makes for a winner in our home.
Maple-glazed Root VegetablesMaple-glazed root vegetables are featured in this month’s edition of Recipe Cards by Nourished Kitchen which are 25% OFF through New Year’s Eve.
Ingredients for Maple-glazed Root Vegetables:
- 3 Large Organic Carrots, Peeled
- 3 Large Organic Parsnips, Peeled
- 2 Tablespoons Ghee or Clarified Butter from Grass-fed Cows (see sources)
- 2 Tablespoons Organic Grade B Maple Syrup
- Dash Unrefined Sea Salt
Method for Preparing Maple-glazed Root Vegetables
- Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than ¼-inch.
- Melt the ghee in a skillet over medium heat.
- Add the julienned carrots and parsnips to the melted ghee, and stir continuously over medium heat until the vegetables become slightly tender – or about 5 – 6 minutes. Note that some of the parsnips and carrots may become slightly caramelized.
- Gently stir in the Grade B maple syrup and season with a dash salt. Continue to stir the carrots and parsnips for about 1 to 2 minutes or until the vegetables are well-glazed by the maple syrup.
- Serve warm.