Yvette topped candied root vegetables

Name: yvette topped candied root vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg root vegetable mix carrots, parsnips, small beets, celeriac; 500 ml chicken broth tablet variations possible; 100 g unsalted butter or margarine; 150 g dark brown sugar; 500 ml balsamic vinegar; 2 toe garlic

Parsnip, carrot, beetroot and celeriac glazed with balsamic syrup from Yvette van Boven.

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.