Food recipes
Bourbon Sweet Potatoes And Parsnips Recipe
Bourbon Sweet Potatoes And Parsnips Recipe Ingredients: sweet potato, raw, unprepared parsnips, raw syrup, maple, canadian sugars, brown orange juice, raw butter, without salt orange juice, raw orange juice, raw spice...
Bourbon Sweet Potatoes And Parsnips Recipe
Ingredients:
sweet potato, raw, unprepared
parsnips, raw
syrup, maple, canadian
sugars, brown
orange juice, raw
butter, without salt
orange juice, raw
orange juice, raw
spices, cardamom
nuts, pecans
Directions:
Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches.
Lightly coat a 12- by 17-inch rimmed baking pan with veg.
oil spray.
Place vegetables in pan, cover tightly with foil, and bake in a 400 degree regular or possibly convection oven till just tender when pierced, 35 to 40 min.
Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
Increase oven temperature to 450 degrees.
Remove foil from pan and sprinkle pecans over vegetables.
Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.
Transfer candied vegetables to a serving dish.
Season to taste with salt.
This recipe yields 6 servings.
Comments: Garnet and Jewel sweet potatoes have moist, bright orange flesh and skin ranging from light copper to dark red; they are often labeled yams in grocery stores.
Look for small to medium-size parsnips; the larger ones can have a woody core.
Ingredients:
sweet potato, raw, unprepared
parsnips, raw
syrup, maple, canadian
sugars, brown
orange juice, raw
butter, without salt
orange juice, raw
orange juice, raw
spices, cardamom
nuts, pecans
Directions:
Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches.
Lightly coat a 12- by 17-inch rimmed baking pan with veg.
oil spray.
Place vegetables in pan, cover tightly with foil, and bake in a 400 degree regular or possibly convection oven till just tender when pierced, 35 to 40 min.
Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
Increase oven temperature to 450 degrees.
Remove foil from pan and sprinkle pecans over vegetables.
Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.
Transfer candied vegetables to a serving dish.
Season to taste with salt.
This recipe yields 6 servings.
Comments: Garnet and Jewel sweet potatoes have moist, bright orange flesh and skin ranging from light copper to dark red; they are often labeled yams in grocery stores.
Look for small to medium-size parsnips; the larger ones can have a woody core.