The Roasted Vegetable, Revised Edition by Andrea Chesman
Author:Andrea Chesman
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2016-06-20T16:00:00+00:00
◁ MAPLE ROASTED VEGETABLES with EGGS
SERVES 4
Maple syrup and root vegetables were made for each other, and not just because northern climates are well suited to both. My family makes our own maple syrup, tapping a handful of trees on our one-acre property and making just a couple of gallons every year on the stove indoors. And every year, we remark on how delicious the fresh, new batch of syrup is. I can only serve pancakes for supper so many times before the voice in my head whispers, “Feed your family more vegetables.” This recipe fulfills that nutritional advice and allows us to enjoy the fresh maple syrup. It should go without saying: Only pure maple syrup will do.
VEGETABLES
4 cups (480 to 640 g) peeled and diced mixed root vegetables (beets, carrots, celery root, parsnips, rutabagas, salsify, turnips)
2 to 4 thin-skinned potatoes, diced
1 whole garlic head, cloves separated and peeled
4 shallots, halved if large
2 tablespoons (30 ml) oil
2 teaspoons crushed dried rosemary
Salt and freshly ground black pepper
Maple syrup, warmed
EGGS
4 tablespoons (60 g) butter
8 eggs
Salt and freshly ground black pepper
Whole wheat or white bread toast, to serve
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