Fall Root Vegetables Recipe

  • 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
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.
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