Parsnips with Vegetables and a Maple Sauce
The humble parsnip shines with a maple coating in this vegetable medley. A special recipe from Maple Ambassador Chef Helena Loureiro.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Ingredients
- 70 g (1/2 cup) sweet potatoes, peeled and diced finely
- 30 ml (2 tbsp) olive oil
- 2 parsnips, peeled and cut in half lengthwise
- 2 French shallots, peeled and chopped coarsely
- 1 stem of thyme
- 1 bay leaf
- 8 g (1/4 cup) parsley, chopped
- 170 ml (2/3 cup) maple syrup (preferably dark syrup for its robust flavour)
- 60 g (1/2 cup) zucchini, diced finely
- 38 g (1/4 cup) cherry tomatoes, quartered
- 1 pinch sea salt
- Pepper
- 4 whole stems of parsley, to garnish
- 4 sage leaves, to garnish
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