Candied Yams and Parsnips with Bitter Greens - Series 5
Nicely balanced, this dish--both in flavor and energy. The intense
sweetness will make us feel relaxed, the root vegetables will do their job
and keep our feet on the ground and the bitter greens will give us
flexibility and clarity of mind. A sweet nature and sharply focused
thinking--who could ask for more?

What You'll Need
3-4 parsnips, 2-inch irregular chunks
1-2 yams, 2-inch irregular chunks (I love garnet in this recipe)
light olive oil
soy sauce
2 tablespoons balsamic vinegar
2-3 tablespoons brown rice syrup
grated zest of 1 lemon
1 bunch bitter greens, like broccoli rabe or watercress, rinsed, left whole

Instructions
Preheat the oven to 375o.
Place parsnip and yam pieces in a mixing bowl. Drizzle lightly with olive
oil and soy sauce. Toss to coat. Transfer vegetables to a shallow baking
dish, trying not to overlap too much. Drizzle balsamic vinegar and rice
syrup over top and sprinkle lemon zest over the dish. Cover and bake for 35
minutes. Remove cover and return to oven to tenderize the veggies and brown
the edges, another 15-20 minutes.
While the vegetables bake, bring a pot of water to a boil and cook the
greens. Drain well and slice into bite-sized pieces.
To serve, mound the root vegetables in the center of a serving platter.
Arrange cooked greens around the rim of the platter. Serve hot. Makes 4-6
servings.