Glazed roots

In the Viking Age, vegetables such as carrot, parsnip, leek, peas and onion were neither as large nor as sweet as they are today. This is the result of many generations of selective cultivation.

Glazed roots

In the cabbage garden the Vikings grow crisp root vegetables and fresh herbs, which receive a little extra love in the form of honey and mead. The roots become quite irresistible.

Procedure

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

Melt the butter in a pan and add garlic and thyme sprigs. Put the root vegetables into the pan, sprinkle with salt and fry over high heat for about 8 minutes, stirring now and then. The roots should take on some colour yet still have bite when served.

Reduce the heat and add honey and mead. Glaze the roots, stirring gently for about 2 minutes.

Serve immediately.

Ingredients

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

Cook’s notes

You can vary the root vegetables and use whichever you have at hand or prefer. Of course it is also possible to leave out the mead. In that case, simply use a little more honey for the glazing.

Serve with Pan-fried cod. Go to the recipe here.