Glazed Root Vegetables with a Maple Coating
Prepare for a delightful culinary journey as we explore the creation of Maple-Glazed Root Vegetables, a scrumptious side dish that's perfect for your Thanksgiving feast or any wintertime gathering. This recipe, which pairs antioxidant-rich vegetables with wholesome fats, is sure to impress your guests.
To start, gather your ingredients: 1 pound each of parsnips, celeriac, and carrots, 1 orange for zest and juice, fresh thyme leaves, chopped hazelnuts, 3 tablespoons of dark maple syrup, and 2 tablespoons of ghee along with 1 tablespoon of extra virgin olive oil.
Begin by peeling and cutting your root vegetables into similar sizes. Cook them until they reach crisp tenderness. While the vegetables are cooking, warm the ghee and olive oil in a skillet over medium heat. Once hot, add the orange zest and fresh thyme leaves, stirring to release their flavours.
Next, add the peeled and julienned root vegetables to the skillet, coating them evenly with the aromatic oil mixture. Drizzle 3 tablespoons of dark maple syrup and the orange juice over the vegetables, reducing the mixture to a consistency similar to runny honey.
As the vegetables simmer, you'll notice their natural sweetness enhanced by the maple syrup and orange juice. Towards the end of cooking, sprinkle chopped hazelnuts over the dish for an added crunch. Toasting the hazelnuts beforehand is optional, but it does add an extra layer of flavour.
Now, let's discuss the ideal cookware for this recipe. To avoid leaching and discoloration, high-quality stainless steel skillets or enameled cast iron cookware are both excellent choices. Enameled cast iron prevents reactive metal exposure and holds heat evenly, ensuring consistent cooking and caramelization of root vegetables. However, avoid chipped enamel as it can expose the cast iron beneath, leading to discoloration.
On the other hand, high-quality stainless steel skillets are non-reactive, durable, and won’t leach or discolor food. They are ideal for sautéing or roasting maple-glazed vegetables on the stovetop, with maple syrup's flavour staying true and the vegetables retaining their natural colour.
In conclusion, for superior heat retention and an easy non-reactive surface for baking/roasting, choose enameled cast iron. For a highly non-reactive, durable pan suitable for direct stovetop cooking without risk of leaching or discoloration, opt for high-quality stainless steel. Both are preferable over bare cast iron or aluminum, which can react with acids and cause discoloration or off flavours in maple-glazed vegetables.
Once your Maple-Glazed Root Vegetables are ready, they can be served as a side dish on Thanksgiving with Slow-Roasted Turkey, Cranberry Mandarin Relish, and Pumpkin Custard. Alternatively, they can be enjoyed for an autumn dinner alongside Green Beans and Easy Roast Chicken, or as part of a big brunch with fried eggs, bacon, and Autumn Fruit Salad.
Enjoy this antioxidant-rich, prebiotic-packed dish that's sure to become a staple in your wintertime meals!
References:
- Sun, Jiadong et al. "Detection of Inulin, a Prebiotic Polysaccharide, in Maple Syrup." Journal of agricultural and food chemistry vol. 64,38 (2016): 7142-7.
- Coassin, M et al. "Antioxidant effect of manganese." Archives of biochemistry and biophysics vol. 299,2 (1992)
Embracing this healthy-cooking lifestyle, one can make various food-and-drink recipes that boost overall well-being. For instance, the Maple-Glazed Root Vegetables dish we've explored is not only rich in antioxidants but also offers prebiotic benefits, making it an ideal addition to your home-and-garden menu.
