Apricot-and-Balsamic-Glazed Root Veggies
Serves 6 | with Walnut Crumble- Walnuts
- Mustard
- Sulphites
- Milk
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
This veggie dish will inevitably be the hit of your holiday table. Sweet carrots and parsnips get punched up with a glaze of balsamic vinegar, apricot spread and whole grain mustard, and then topped with savoury walnut crumble. It's the perfect addition to every special gathering. The ingredients and nutritional values listed below are based on 6 servings. Ingredients: Parsnip • Carrots • Walnuts • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
3 unit(s)
Carrot
3 unit(s)
Parsnip
7 g
Parsley
56 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 tbsp
Apricot Spread
(May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, Tree nuts, Mustard)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Soy, Wheat, Milk, Sesame, Egg, Fish, Tree nuts, Mustard)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Soy, Wheat, Milk, Sesame, Tree nuts, Mustard, Peanuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tsp
Sugar*
1 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel carrots and parnsips, then cut crosswise into 3-inch sections. Cut each section into 1/3-inch batons. (NOTE: Cut similar-sized batons for even cooking.)
- Add veggies, 2 tsp (4 tsp) salt and enough water to cover veggies by 1 inch to a large pot (extra large pot for 12 ppl).
- Cover and bring to a boil over high heat. Once boiling, remove lid. Cook, stirring occasionally, for 5 min.
- After 5 min, remove pot from heat but do not drain veggies. Allow veggies to sit in water until fork-tender but not mushy, 10-15 min.**
- Meanwhile, roughly chop parsley.
- Add walnuts, 1 tsp (2 tsp) Zesty Garlic Blend, 1 tsp (2 tsp) sugar and 1 tsp (2 tsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
- Toast in the oven, stirring halfway until golden, 2-4 min. **
- Once tender, strain veggies. Leave veggies in strainer while making glaze.
- Reheat the same pot over medium-high. When hot, add 2 tbsp (4 tbsp) butter. Swirl pot until melted, 30 sec.
- Add vinegar, mustard, apricot spread and remaining Zesty Garlic Blend. Cook, stirring often, until lightly simmering, 30 sec-1 min.
- Remove from heat. Add veggies. Season with salt and pepper. Stir to coat.
- Transfer veggies to a serving dish.
- Top with walnut crumble.
- Sprinkle parsley over top. (TIP: If not serving immediately, cover with foil, then top with walnut crumble and parsley just before serving.)
