**VANILLA GLAZED BABY ROOTS**
Yield: 6 servings
Preparation: 15 minutes
Cooking: 15 minutes
Total Time: 30 minutes
Ingredients:
- 12 small whole peeled carrots
- 12 small whole peeled parsnips
- 1 small celery root, peeled and cut into sticks
- 30 ml (2 tablespoons) butter
- 5 ml (1 teaspoon) maple syrup
- 1 ml (1/2 teaspoon) salt and pepper
- 15 ml (1 tablespoon) Mexican vanilla extract
Method
1. Boil the root vegetables for 5 minutes, then add cold water to stop the cooking process, and set them aside.
2. In a cast-iron skillet over medium heat, melt the butter with the maple syrup, salt, and pepper. Caramelize the root vegetables until they take on a light golden color.
3. Add the vanilla extract and deglaze the skillet by scraping it with a wooden spatula to extract the caramelized juices.
4. Transfer the small root vegetables to a serving dish and serve immediately.
**Chef's Tip**
Vanilla is not just a highly aromatic baking spice; in smaller amounts, it is used to harmonize and enhance flavors, much like salt and sugar. Try this recipe by caramelizing steamed Brussels sprouts or with oven-roasted diced squash... These recipes have the merit of turning your ordinary into extraordinary with such simplicity!
