Maple Glazed Root Vegetables

This recipe is great practice for chefs to practice their knife skills. Younger chefs can assist by measuring ingredients for the glaze and cutting herbs with scissors. Any combination of root vegetables will work for this recipe, as long as they total about 1 ¹⁄₂ pounds

Difficulty

Intermediate

Yield

Serves 2-4

Ingredients

2 tablespoons maple syrup2 tablespoons butter2 teaspoons apple cider vinegar2 tablespoons neutral oil1 small turnip1 small celery root, peeled and diced1 sweet potato, peeled and diced1 large Yukon gold potato1 golden beet1 carrots, peeled and diced1 sprig rosemary4 sage leaves Salt and pepper to taste

Equipment

Cutting boardKnifeSafe chopperBowlsOven safe frying pan, or frying pan and baking sheetWooden spoonSmall non-stick frying panMeasuring spoonsPeelerAluminum foilDish towel

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. Wash all vegetables before preparing.

Preheat the oven to 375°F.

Cut the sage by rolling them tightly and then cutting with scissors. Pick the sage leaves off the stem. Peel the turnip. Cut the turnip into 1 cm cubes. Cut the sweet potato in 1 cm cubes. Peel and cut the carrots into 1 cm cubes. Peel and cut the golden beet into 1 cm cubes. Cut the potato into 1 cm cubes. Have a grown-up help you peel the celery root with a knife and cut into large rounds. Cut the celery root round into 1 cm cubes.

Toss all vegetables in 2 tablespoons of oil and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Line a baking sheet with parchment paper and lay out vegetables in a single layer. Cover pan with aluminum foil.

In a small pan, combine the butter, maple syrup, herbs, and butter.

Place the vegetables in the preheated oven. Set a timer for 15 minutes. After 15 minutes, take off the foil and flip over the vegetables. Cover again and set a timer for 20 minutes.

Place a small pan over medium-low heat and allow the butter to melt. Once the butter has melted and the syrup has begun to bubble, turn off the heat.

After 20 minutes, check the doneness of the vegetables. If soft, pour over butter syrup sauce and mix around so all the vegetables are coated. Place back in the oven uncovered for 3 – 5 minutes. Allow to cool 1 – 2 minutes before enjoying!

Chef tip! Make this recipe a meal by frying an egg in the remaining butter syrup left in the pan.