Questions? Feedback? powered by Olark live chat software
caramel & cocoa

Caramel & Cocoa - cooking, parenting, fashion, diy, eating, living, a blog

Thursday, November 10, 2011

A Whole Chicken & Maple Glazed Parsnips (& other vegetables)

Tonight's dinner was sensational. I shocked myself. The girls loved it. I loved it. And the husband ate it cold, he thought it was that good.

So. The easiest thing in the world to roast is a chicken. You basically heat your oven to 190 C (375 F) and cook 20 minutes for every 450 grams (per lb) then add on 10 minutes. I always stuff an onion in the middle before roasting and cover with foil when the chicken is done. It always comes out perfect using this formula.

But the vegetables in this meal were fantastic, especially the parsnips. You must use parsnips. yum.

Ok. You will need parsnips, maple syrup (or golden syrup), butter and hot water. I also used some potatoes and carrots.

1. Peel and cut the parsnips and other vegetables.
2. Place in a pot with water and allow to boil. Let the vegetables boil for 5 minutes. Don't overcook. You don't want them too soft at this point.
3. Remove vegetables from boiling water and drain well.
4. Add 3 tablespoons of butter to a large pan. Once melted add about 8 - 10 tablespoons of maple syrup (or golden syrup) to the butter.
5. Mix in vegetables and cook for 5 minutes. Make sure all vegetables are covered with the syrup.
6. Put vegetables in an oven dish and place in oven at 200 C (390 F) for 35 minutes or until very tender.

note. I just tossed my vegetables in with the chicken for the last 50 minutes at the lower heat of 190 and they came out fantastic too. Cooking is about flexibility. Enjoy.

No comments:

Post a Comment