Root Veggies with Pineapple, Lemon, and Mint Butter Sauce Recipe

Name: Root Veggies with Pineapple, Lemon, and Mint Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 golden beet, cut into chunks (8 oz.); 1 1/2 cups chilled pineapple juice, divided; 2 strips Meyer lemon peel or lemon peel; 2 large carrots, cut into 1-inch chunks; 2 large parsnips, cut into 1-inch chunks; 1 large yam or sweet potato, quartered lengthwise, then cut into chunks; 1 1/2 Tbs. fresh Meyer lemon juice or lemon juice; 3 Tbs. unsalted butter, diced; 1/4 small pineapple, cored, halved lengthwise, and cut crosswise into 1/2-inch chunks ( 3/4 cup); ⅓ cup coarsely chopped fresh mint, for sprinkling

Servings: persons

1 golden beet, cut into chunks (8 oz.)
1 1/2 cups chilled pineapple juice, divided
2 strips Meyer lemon peel or lemon peel
2 large carrots, cut into 1-inch chunks
2 large parsnips, cut into 1-inch chunks
1 large yam or sweet potato, quartered lengthwise, then cut into chunks
1 1/2 Tbs. fresh Meyer lemon juice or lemon juice
3 Tbs. unsalted butter, diced
1/4 small pineapple, cored, halved lengthwise, and cut crosswise into 1/2-inch chunks ( 3/4 cup)
⅓ cup coarsely chopped fresh mint, for sprinkling

1
Place beet chunks and 1/3 cup water in small, microwave-safe bowl.
2
Cover, and cook on high power 7 minutes, or until tender.
3
Set aside; reserve cooking water.
4
Bring 1 cup pineapple juice, 1 cup water, lemon peel, and sprinkle of salt to a boil in large nonstick skillet over medium-high heat.
5
Add carrots, parsnips, yam, beet, and beet cooking water.
6
Cover, reduce heat to medium, and cook 12 minutes, or until all vegetables are tender.
7
Remove from heat.
8
Hold sieve over skillet.
9
Spoon vegetables into sieve so liquids drain back into skillet.
10
Set sieve aside on foil.
11
Add remaining 1/2 cup pineapple juice and lemon juice to skillet.
12
Boil over medium-high heat 4 to 5 minutes, or until juices thicken almost to a glaze, stirring often (do not let juices brown).
13
Reduce heat to low.
14
Add butter, and whisk until sauce is smooth.
15
Season with salt and pepper, if desired.
16
Return vegetables to skillet, add pineapple chunks, and cook 1 minute, or until mixture is hot and coated with sauce.
17
Sprinkle with mint.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 golden beet, cut into chunks (8 oz.), 1 1/2 cups chilled pineapple juice, divided, 2 strips Meyer lemon peel or lemon peel, 2 large carrots, cut into 1-inch chunks, and more.

Yes, Root Veggies with Pineapple, Lemon, and Mint Butter Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Veggies with Pineapple, Lemon, and Mint Butter Sauce

How did you like this recipe?

Frequently Asked Questions