Candy and savory, maple and birch syrups are the Northern Heartland’s liquid gold.
Glazed Roasted Greens
Serves 4. This makes a terrific appetizer and fantastic facet dish. Serve the greens over cooked wild rice tossed with hazelnuts and dried cranberries for a vegetarian meal or as a facet dish to roast meats. From Beth Dooley.
1 lb. carrots, reduce into 1-in. items
½ lb. parsnips, reduce into 1-in. items
½ lb. sunchokes, scrubbed and reduce into 1-in. items
2 to three tbsp. olive oil
Splash of water, as wanted
2 tablespoons birch syrup (see Tip under)
Salt and freshly floor black pepper, to style
Chopped parsley
Grated orange zest
Chopped toasted hazelnut or pecans
Movie a big, deep saucepan with the oil and set over medium warmth. Add the greens and stir to coat with the oil and proceed cooking, and tossing, till they start to calmly brown and caramelize.
Add just a few tablespoons of water to deglaze the pan after which stir within the birch syrup. Cowl and prepare dinner till the greens are tender and the greens are properly browned and glazed. Serve heat, garnished with the chopped parsley, orange zest and chopped nuts.
Tip: To substitute maple syrup, combine 1 tablespoon of maple syrup (darkish most well-liked) with 1 tablespoon balsamic French dressing.
