Chef Dino was on CTV Morning Live this week talking about delicious side dishes for your holiday table. We received many calls to our office for this recipe, so enjoy and send us your pictures!
Cider Glazed Root Vegetables
Serves 8 people
Rainbow carrots – 2 orange, 2 purple, 1 yellow
Parsnips – 2
Celeriac – 1
Thyme – 6 sprigs
Rosemary – 1 sprig
Shallot – 1 (julienned)
Olive Oil – 1 tbsp
Butter – 1 tbsp
Salt and Pepper
Cider Vinegar – ¼ cup
Scrub carrots and remove tops. Cut into 1 inch slices.
Peel parsnips and cut into 1 inch slices.
Peel celeriac and cut into wedges, and then cut again in ½ wedges.
Heat a skillet on med-high heat; add olive oil.
Add parsnips and sauté until lightly brown.
Add celeriac, carrots, sliced shallot, rosemary and thyme. Sauté until lightly golden and vegetables are tender (about 10 min).
Deglaze with apple cider vinegar and add butter.
Season with salt and pepper to taste.