Caramelized Vegetables
- 20 oz celeriac (celery root), peeled, chopped
- 14 o baby carrots
- 13 oz parsnips, halved lengthwise
- 3 1/2 tbsp butter
- 1 tbsp light brown sugar
- 4 None spring onions, thinly sliced diagonally
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh curly parsley leaves, coarsely chopped
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- Blanch celeriac and carrots in boiling salted water for 5 mins. Add parsnips and cook for another 3 mins, or until vegetables are just tender. Shock in ice water then drain.
- Working in batches, melt butter in a large frying pan over medium-high heat and cook vegetables for 5 mins, or until golden brown. Return all vegetables to pan and cook, covered, for 5 mins, or until tender. Add sugar and toss until caramelized.
- Combine spring onions, olive oil, parsley, lemon zest and lemon juice. Season to taste. Drizzle 1/2 over vegetables and toss to coat. Transfer to a serving platter and drizzle with remaining dressing.
celery root, carrots, parsnips, butter, brown sugar, spring onions, extra virgin olive oil, fresh curly parsley, lemon zest, lemon juice
Taken from recipes-plus.com/api/v2.0/recipes/33941 (may not work)