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Auntrocky
Yvette topped candied root vegetables
Parsnip, carrot, beetroot and celeriac glazed with balsamic syrup from Yvette van Boven.
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Ingredients
Directions
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Peel the root vegetables and cut them all to about the same thickness or size so that they can evenly cook.
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Heat the stock and cook the vegetables in 15 minutes until al dente. Drain them and put them back in the pan.
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Meanwhile, melt the butter with the sugar in a saucepan, pour the balsamic vinegar with the crushed garlic clove on it.
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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.
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Before serving, preheat a ladle of broth or salted water in a deep pan. Heat the vegetables and let the moisture evaporate almost completely.
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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.
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Nutrition
455Calories
Sodium33% DV792mg
Fat34% DV22g
Protein6% DV3g
Carbs20% DV61g
Fiber12% DV3g
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