Glazed roots

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Procedure

Cut the vegetables into uniform sticks, about 5 cm long, 1 cm wide.

Melt the butter in a frying pan and add garlic and thyme sprigs. Next, add the roots, sprinkle with salt and cook at high heat about 8 min. Stir every now and then. The roots should take colour and still have a bit of bite when serving.

Lower the heat and add honey and mead. Glaze the roots while stirring about 2 mins.

Serve right away

Ingredients

2 persons
  • 2 carrots
  • 1 parsnip
  • 1 parsley root
  • 0,5 kohlrabi
  • 1 clove garlic, finely chopped
  • 5 sprigs thyme
  • 1 tsp salt
  • 1 tbsp honey
  • 1 splash mead
  • Butter

You can use the vegetables you have at hand or like the best.

You can leave out the mead and insteaduse a little more honey for the glazing.