Roasted caramelized root vegetables from Aquavit: And the New Scandinavian Cuisine by Marcus Samuelsson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on February 27, 2021

    I made a vegan version of the roasted vegetable in this recipe. It was delicious. I used vegan half and half and olive oil for the butter. It seemed like the combination of the “cream” and maple syrup was going to boil the vegetables instead of caramelize them, but the outcome was perfect. It did take an hour of roasting. I too added grainy mustard to the cream maple mixture. I also added some minced garlic. I did not have mustard greens so skipped them and it was still wonderful. Will make again.

  • adrienneyoung on November 17, 2012

    Made this with a bit of a modification this time: tossed in butter, salt, pepper, lots of thyme sprigs, roasted 30 minutes; turned over, painted with a slick of maple syrup (no cream), roasted another 30 minutes. Mixed with maple/mustard flavoured greens. Served. Verdict? Root veggies are a glorious thing...

  • adrienneyoung on September 30, 2011

    made this (sans mustard greens) with collichio's sauteed swiss chard and epicurious's chicken with mustard cream. Huge keeper. Note: added dijon mustard to the cream/maple/thyme mixture. Took about an hour in a 400 oven. NOT 45 minutes, as the recipe suggests it might.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.