Ingredients with Measurements:
- 1 pound of Scorzonera, peeled and cut into 4-inch pieces
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1/4 cup of balsamic vinegar
- 2 tablespoons of honey
- 1 tablespoon of Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon of dried thyme
Special equipment needed:
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a bowl, toss the Scorzonera with olive oil, salt, and pepper.
3. Place the Scorzonera on the grill and cook for 10-12 minutes, turning occasionally, until tender and lightly charred.
4. While the Scorzonera is cooking, make the balsamic glaze. In a small saucepan, whisk together the balsamic vinegar, honey, Dijon mustard, garlic, and thyme. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until thickened.
5. Once the Scorzonera is cooked, remove from the grill and place on a serving platter.
6. Drizzle the balsamic glaze over the Scorzonera.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Balsamic glaze: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
Substitutions for ingredients:
- Scorzonera can be substituted with asparagus or green beans.
- Dijon mustard can be substituted with whole-grain mustard.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add crumbled goat cheese or feta cheese on top of the Scorzonera before drizzling with the balsamic glaze.
- Add chopped walnuts or pecans on top of the Scorzonera before drizzling with the balsamic glaze.
- Use maple syrup instead of honey in the balsamic glaze for a sweeter flavor.
Tips and tricks:
- Make sure to peel the Scorzonera before grilling to remove the tough outer layer.
- Don't overcrowd the grill or grill pan to ensure even cooking.
- Use a brush to coat the Scorzonera with the balsamic glaze for even coverage.
Storage instructions:
- Store any leftover Scorzonera and balsamic glaze separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Scorzonera, place it in a preheated oven at 350°F for 10-12 minutes or until heated through.
- To reheat the balsamic glaze, warm it up in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the Grilled Scorzonera with Balsamic Glaze on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs such as parsley, basil, or thyme
- Lemon wedges
- Crumbled cheese
- Chopped nuts
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Quinoa or rice pilaf
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Garlic bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the Scorzonera is not cooking evenly, move it to a cooler part of the grill or grill pan to finish cooking.
Food safety advice:
- Make sure to wash the Scorzonera thoroughly before peeling and cutting.
- Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination.
Food history:
- Scorzonera is a root vegetable that is native to Europe and Asia. It has a similar taste and texture to asparagus.
Flavor profiles:
- Scorzonera has a slightly nutty and earthy flavor that pairs well with the tangy sweetness of the balsamic glaze.
Serving suggestions:
- Serve the Grilled Scorzonera with Balsamic Glaze as a side dish or appetizer.
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