Amber-colored maple syrup and fresh orange juice glaze parsnips, carrots and celeriac for a simple and fast Autumn-inspired side dish. You can serve this as a morning hash alongside bacon and eggs or even at the Thanksgiving table where it pairs beautifully with Roasted Turkey.
Finely grate the orange's zest, and set it aside. Juice the remaining orange.
Warm the ghee and olive oil together in a skillet over medium-high heat. When the ghee melts, toss in the parsnips, celeriac and carrots - allowing them to cook undisturbed in the heat of the pan until their edges begin to caramelize just a touch, and then stir them and let them rest once more until they're cooked to a crisp tenderness.
Sprinkle the vegetables with fresh thyme and orange zest, and then drizzle the maple syrup and orange juice over the vegetables. Stir the vegetables continuously until the maple and orange cook down to form a fine syrup, about the consistency of runny honey. Transfer the vegetables to a plate, and sprinkle them with chopped hazelnuts. Serve right away.
Variations. You can also substitute other root vegetables like beets, rutabaga, parsley root and turnips for some of the parsnips, carrots and celeriac in this recipe - as long as you keep the weight of the vegetables roughly the same. Red beets may color your vegetables.