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

1. 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.
2. 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.
3. 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)