Root Veggie Medley

The garlic, butter and maple syrup meld together to a rich sweetness without being a heavy side dish on the Thanksgiving table. Kali and Ben Lennon of Plough & Stone Farm Tables shared this family favorite with us.
November 23, 2015

Ingredients

  • Carrots (Tri-colored/ rainbow preferred), Parsnips and or beets
  • Fresh garlic
  • Fresh ground salt & pepper
  • Cabot salted butter
  • Grade B (dark amber) Vermont Maple syrup

Instructions

Clean and cut a mix of about 12-16 carrots & parsnips lengthwise and beets in thin slices. 

Press unpeeled garlic into "sliced side" of garlic press- about 4-5 cloves.

Take a cast iron skillet and put over medium heat. Melt about a tablespoon of Cabot butter. Add a pinch of fresh ground salt & pepper. 

Sauté garlic until soft. Add about 1/2 a cup of grade B Vermont maple syrup and stir until mix becomes Carmel color and consistency. Stir in carrots & parsnip.

Continue to stir for about 5-7 minutes so all of the carrots & parsnips are covered in sauce. Pop in the oven or on the grill for 7-10 minutes until tender.

Ingredients

  • Carrots (Tri-colored/ rainbow preferred), Parsnips and or beets
  • Fresh garlic
  • Fresh ground salt & pepper
  • Cabot salted butter
  • Grade B (dark amber) Vermont Maple syrup
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