Serves 2
2 parsips
1/2 celery root (also known as celeriac or japanese turnip)
2 heirloom carrots
2 cipollini onions, peeled and halved
2 tbsp olive oil
1 tsp maple syrup
1/4 tsp garam masala
Dressing
2 tbsp unsalted butter
1 tbsp lemon juice
salt and pepper to taste
Preheat oven to 375.
In a small saucepan over low heat, melt butter, keep cooking until the butter starts to turn golden and smells nutty. Remove from heat. Whisk in lemon juice and set aside.
Peel and cut vegetabls into 1" pieces. Toss in a bowl with olive oil, maple, garam masala, salt and pepper.
Line a baking sheet with parchment paper and transfer the cut, seasoned vegetables to the pan.
roast for approximately 20 minutes until the vegetables are tender. Stir halfway through roasting.
Remove the vegetables and dress with brown butter and lemon juice.