| | Directions | | In a large saucepan over medium heat, combine olive oil and butter until melted. Add sweet potatoes, celery root, spring onions, parsnips and orange zest. Sauté vegetables for 5 minutes, stirring frequently. Add maple syrup, lemon juice and 1/2 cup chicken broth. Heat until liquid is reduced to a glaze. Add remaining 1/2 cup chicken broth, cooking until heated throughout. Season with salt and pepper. Makes 12 servings. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 2 tablespoons butter |
| - | | 1 sweet potato, peeled and carved with a melon ball knife |
| - | | 1 celery root, peeled and cut into 1 inch pieces |
| - | | 8 spring onions, white part only |
| - | | 2 parsnips, peeled and cut into 1 inch pieces |
| - | | 3 strips blanched orange zest |
| - | | 2 tablespoons maple syrup |
| - | | 1 tablespoon fresh lemon juice |
| - | | 1 cup chicken broth, divided |
| - | | Salt and pepper |
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