Honey Glazed Root Veg with Walnuts


Cooking seasonally is always preferred and this Fall/Winter side dish is a real winner. I got the walnuts and turnips at my local farmer’s market and they inspired me to pay homage to root veggies by creating this side dish that would be a welcome addition to any thanksgiving or harvest table. The beets stain the turnips and parsnips to a wonderful magenta when cooked together but if you want the separate colors, cook the beets by themselves if you feeling Martha Stewarty. this recipe is heart healthy, diabetic friendly, gluten-free vegan and Paleo.PRINT Honey Glazed Root Veg with Walnuts Recipe from MS Word

Honey Glazed Root Veg with Walnuts

yield:2-3 servings

2 parsnips
2 turnips
2 beets
2 carrots
4 oz. shelled walnuts
1 tablespoon honey
2 teaspoons coconut oil
½ teaspoon salt

Peel and battonet (French fry cut) all your root veggies. Steam 5 minutes or till firm but tender. Heat oil in a wok or sauté pan and add veggies, honey, salt and walnuts. Saute for 1-2 minutes and serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

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