something HB glazed veggies
with Zesty Garlic Almond Crumble- Noix de Grenoble
- Moutarde
- Sulfites
- Lait
- Soya
- Crustacés
- Blé
- Lait
- Sésame
- Sulfites
- Oeuf
- Gluten
- Poisson
- Peut contenir des traces d’allergènes
- Noix
- Moutarde
- Arachides
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.
Ingrédients
3 pièce(s)
Carotte
3 pièce(s)
Panais
7 g
Persil
56 g
Noix de Grenoble, hachées
(Contient: Noix de Grenoble)
2 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson)
2 cs
Confiture d'abricots
(Peut contenir : Soya, Crustacés, Blé, Lait, Sésame, Sulfites, Oeuf, Gluten, Poisson, Noix, Moutarde)
1 cs
Vinaigre balsamique
(Contient: Sulfites Peut contenir : Soya, Blé, Lait, Sésame, Oeuf, Poisson, Noix, Moutarde)
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Soya, Blé, Lait, Sésame, Noix, Moutarde, Arachides)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
1 cc
Sucre*
1 cc
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.)
