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Ingredientes
- 1 3/4 lb Garnet or possibly Jewel sweet potatoes
- 1 3/4 lb parsnips
- 1/3 c. maple syrup
- 1/3 c. light brown sugar - (firmly packed)
- 1/4 c. bourbon or possibly orange juice
- 2 Tbsp. butter cut small pcs
- 1 tsp shredded orange peel
- 2 Tbsp. orange juice
- 1/8 tsp grnd cardamom
- 1/4 c. coarsely-minced pecans Salt to taste
Direcciones
- Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches. Lightly coat a 12- by 17-inch rimmed baking pan with veg. oil spray. Place vegetables in pan, cover tightly with foil, and bake in a 400 degree regular or possibly convection oven till just tender when pierced, 35 to 40 min.
- Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
- Increase oven temperature to 450 degrees. Remove foil from pan and sprinkle pecans over vegetables. Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
- Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching. Transfer candied vegetables to a serving dish. Season to taste with salt.
- This recipe yields 6 servings.
- Comments: Garnet and Jewel sweet potatoes have moist, bright orange flesh and skin ranging from light copper to dark red; they are often labeled yams in grocery stores. Look for small to medium-size parsnips; the larger ones can have a woody core.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 237 | |
| Calories from Fat 37 | 16% |
| Total Fat 4.23g | 5% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 44mg | 2% |
| Potassium 487mg | 14% |
| Total Carbs 44.85g | 12% |
| Dietary Fiber 5.6g | 19% |
| Sugars 28.35g | 19% |
| Protein 1.45g | 2% |
