Brown Butter Roasted Root Vegetables

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.