Ingredients

1 1/2 cup unsalted chicken stock
3 tablespoon unsalted butter
1/2 pound jerusalem artichokes
1/2 pound carrots
1/2 pound celery root

1/2 pound small turnips
1 tablespoon honey
1/2 tablespoon dbk roasting spice
1/2 tablespoon Salt and freshly ground black pepper

Preparation

Baking Directions:

Bring chicken stock to boil; keep at slow, steady simmer.

Melt butter in large sauté pan over medium heat.

Add artichokes, carrots, celery root, turnips, honey, and DBK Roasting Spice, season with salt and pepper, and toss while cooking until light golden brown, 5 to 7 minutes.

Add warm chicken stock, 1/4 cup at a time, tossing often, and cook until vegetables are tender when pierced with knife, stock has completely evaporated and vegetables are glazing, 30 to 40 minutes.

Toss vegetables over high heat until lightly caramelized.

Serving Directions:

Serve plain or with a roasted duck or squab.