Root Veg Recipe
warm sweet potato + carrot + parsnip + candied pumpkin seed + pickled raisin + sherry vinaigrette
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Ingredients
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Root Vegetables
Candied Pumpkin Seeds
Pickled Raisins
Sherry Vinaigrette
Method
Preparation of Root Vegetables
Prepare the Vegetables
Peel and cube the sweet potatoes, carrots, and parsnips. Steam or boil them until tender, about 15-20 minutes.
Candied Pumpkin Seeds
Candy the Pumpkin Seeds
In a skillet over medium heat, combine pumpkin seeds, brown sugar, cinnamon, and salt. Stir frequently until the sugar melts and coats the seeds, about 5-7 minutes. Spread on parchment paper to cool.
Pickled Raisins
Pickle the Raisins
In a saucepan, combine raisins, apple cider vinegar, water, and honey. Bring to a simmer and cook for 5 minutes. Remove from heat and let cool before using.
Sherry Vinaigrette
Make the Vinaigrette
In a small bowl, whisk together sherry vinegar, olive oil, Dijon mustard, salt, and pepper to taste until emulsified.
Assembly
Combine and Serve
In a large bowl, combine the cooked root vegetables, candied pumpkin seeds, and pickled raisins. Drizzle with sherry vinaigrette and toss gently to combine. Serve warm.