Parsnips with Vegetables and a Maple Sauce

• 1/2 cup sweet potatoes, peeled and diced finely
• 2 tbsp olive oil
• 2 parsnips, peeled and cut in half lengthwise
• 2 French shallots, peeled and chopped coarsely
• 1 stem of thyme
• 1 bay leaf
• 1/4 cup parsley, chopped
• 2/3 cup maple syrup (preferably dark syrup for its robust flavour)
• 1/2 cup zucchini, diced finely
• 1/4 cup cherry tomatoes, quartered
• 2 tbsp olive oil
• 1 pinch sea salt
• Pepper
• 4 whole stems of parsley, to garnish
• 4 sage leaves, to garnish

1. Blanche the sweet potatoes. Set aside.
2. Heat 30 ml (2 tbsp) olive oil in a skillet or large saucepan and add the parsnip halves, shallots, all the herbs, and the sea salt. Add a little water to the bottom of the pan and cook, covered, over very low heat until the liquid is evaporated.
3. Remove the lid, add the maple syrup, and finish cooking the parsnips for about 10 minutes, turning them frequently. Set parsnips aside.
4. Strain the cooking liquid and set aside.
5. In a skillet, quickly fry the diced vegetables and the tomatoes in 30 ml (2 tbsp) of olive oil. Season with salt and pepper.

Presentation

1. On a plate, lay a half-parsnip and cover the flat surface with vegetables. Add sauce and garnish with the parsley and sage.