- 1 bunch carrots
- 1 rudabega
- 1 bunch radishes
- 1 bunch turnips
- 1 bunch parsnips
- 2-3 Tbsp unsalted butter
- 1 teaspoon salt
- 1/3 cup stock (chicken or vegetable)
- 1/3 cup maple syrup
1. Slice the vegetables into 1 inch cubes. Try to cut the pieces so they are about the same size as each other, so they cook evenly.
2. Melt the butter in a sauté pan over medium-high heat, then add the vegetables. Toss to combine and reduce the heat to medium. Sauté for 3-4 minutes, then add the maple syrup, salt and pepper to taste, and toss again to combine. Add the stock. Cover the pot and cook for another 3 minutes.
3. Uncover the pot and increase heat to medium-high. Toss the vegetables once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and syrup to taste.