Maple-glazed root vegetables, slightly sweet, and a charming accompaniment to winter time suppers, satisfy and nourish. In our home we love to combine fresh, crisp and local carrots and parsnips with clarified butter and organic, grade B maple syrup for a nourishing side. Well-suited to lamb and pork, this side dish is easily prepared and appeals to even picky children who may otherwise avoid fresh vegetables (learn more about encouraging your children to appreciate fruits and vegetables).

Carrots and parsnips are widely available during winter months, and are rich in micronutrients including many anitoxidants. 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 Vegetables

Maple-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

1. Julienne the peeled parsnips and carrots by cutting them into thin matchsticks no thicker than ¼-inch.
2. Melt the ghee in a skillet over medium heat.
3. 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.
4. 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.
5. Serve warm.

Yield: Approximately four to six ½-cup servings.

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