Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 1, 2014

Maple Glazed Root Vegetables

There are lots of root vegetables at the farmer’s market these days and this preparation adapted from a David Chang recipe is a fantastic combination of salt and sweet. While you’re preheating your oven to 375 cut approximately two pounds combined of parsnips, carrots, and potatoes into ¾ inch chunks. Add them to some hot oil in a large ovenproof skillet and cook over moderately high heat until lightly browned, about 8 minutes. 

Transfer the skillet to the oven and roast until the vegetables are tender, about 20 minutes. Return them to the stove top and add a ¼ cup each of soy sauce and maple syrup and leave on medium heat until the sauce becomes syrupy, approximately ten minutes. Before serving stir in a couple of chopped scallions, a few drops of sesame oil, and a tablespoon of sesame seeds.

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