Starters and hors d'oeuvres

Maple-glazed Vegetables


Ingredients
  • 30 ml (2 tbsp) olive oil
  • 45 ml (3 tbsp) butter
  • 1 L (4 cups) your choice of cooked vegetables: carrot, rutaba, asparagus, parsnip, cauliflower, broccoli, etc.
  • 60 ml (1/4 cup) maple syrup
  • 15 to 30 ml (1 to 2 tbsp) lemon juice
  • Salt and fresh ground black pepper, to taste
Preparation time
10 minutes
Cooking time
5 minutes
Servings
4 portions
Method
  1. Warm oil and butter in a large pan over medium-high heat.
  2. Sauté the vegetables gently 4 to 5 minutes. Season generously.
  3. Add maple syrup and lemon juice, then bring to a boil. Reduce until liquid coats vegetables in a syrupy glaze. Add more seasoning, if needed.