Filter
Reset
Sort ByRelevance
Auntrocky
Yvette topped candied root vegetables
Parsnip, carrot, beetroot and celeriac glazed with balsamic syrup from Yvette van Boven.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the root vegetables and cut them all to about the same thickness or size so that they can evenly cook.
-
Heat the stock and cook the vegetables in 15 minutes until al dente. Drain them and put them back in the pan.
-
Meanwhile, melt the butter with the sugar in a saucepan, pour the balsamic vinegar with the crushed garlic clove on it.
-
Bring to the boil and reduce to 1/3 in about 15 minutes. Remove the garlic clove with a spoon and season the syrup to taste with salt and pepper.
-
Before serving, preheat a ladle of broth or salted water in a deep pan. Heat the vegetables and let the moisture evaporate almost completely.
-
Pour the syrup on, so that the vegetables in the syrup further reduce and everything is covered with a thin layer of syrup. Serve in a nice white bowl.
Blogs that might be interesting
-
30 minSide dishgarlic, Pecorino Romano, Greek yoghurt, salt, extra virgin olive oil with basil, fresh pomegranate seeds, ricotta, tap water, spelt flour, baking powder, traditional olive oil,flatbreads with yoghurt dip
-
25 minSide dishzucchini, yellow bell pepper, Red pepper, Red onion, (olive oil, sea salt, freshly ground four seasons of pepper, Mozzarella, fresh chive pesto,salad of grilled vegetables with mozzarella
-
45 minSide disholive oil, leeks, unsalted cashew nuts, lentils, Parmesan cheese, egg, bread-crumbs,leek balls
-
10 minSide dishsunflower oil, shallots, cut pointed cabbage, satay herbs, sambal, seroendeng,cabbage with satay spices
Nutrition
455Calories
Sodium33% DV792mg
Fat34% DV22g
Protein6% DV3g
Carbs20% DV61g
Fiber12% DV3g
Loved it