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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Maple-Glazed Autumn Vegetables

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Maple-Glazed Autumn Vegetables Empty Maple-Glazed Autumn Vegetables

    Post by Lobo Sat 23 Jan 2016, 11:37 pm

    Maple-Glazed Autumn Vegetables Img11l
    Maple-Glazed Autumn Vegetables
    Maple-Glazed Autumn Vegetables Translucent
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    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Servings: 12
    Most often associated with breakfast and sweet dishes, maple syrup has a long and diverse culinary history. Native Americans taught colonists how to highlight savory foods with the sweetness of maple sugar. This technique works equally well with maple syrup, as you'll discover with these glazed autumn vegetables. Be sure to use pure maple syrup, which is graded according to quality and color. In general, lighter-colored syrups have a milder, more delicate flavor.






    • 350

    Ingredients:


    • 6 Tbs. (3/4 stick) unsalted butter
    • 1 lb. parsnips, peeled and cut into 1/2-inch
        chunks
    • 1 butternut squash, peeled, seeded and cut
        into 1-inch chunks
    • 1 acorn squash, peeled, seeded and cut into
        1-inch chunks
    • 1 Tbs. chopped fresh sage
    • 1 tsp. chopped fresh thyme
    • 1/4 cup maple syrup
    • Salt and freshly ground pepper, to taste
    • 1 to 2 Tbs. chopped fresh flat-leaf parsley

    Maple-Glazed Autumn Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Set an electric skillet to 450°F and melt 4 Tbs. (1/2 stick) of the butter. Alternatively, melt the butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash and stir to coat with the butter. Cover and cook until browned, about 5 minutes.

    Stir the vegetables and reduce the electric skillet to 400°F, or reduce the heat on the stovetop to medium-low. Cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 Tbs. butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately. Serves 10 to 12.
    Williams-Sonoma Kitchen.
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