Easy // 25 mins // 4 to 6 as side dish
Two sweet root vegetables pair with apples, strawberries, and kumquats, and arrive at the table with the main course. SPICE HACK: Keep pumpkin pie spice in your pantry. It’s a mix of most of our favorite spices all in one spoonful.
Oven Proof Baking Dish
1 Parsnip, peeled
2 Granny Smith Apples, fine dice
1/4 Cup Grapefruit Juice
1-2 Tsp Grapefruit Zest
1 Can Coconut Milk
1/4 Cup Sweet Marsala or Fruit Juice
1/2 Tsp Sea Salt, lavender or citrus salt is nice
1/2 Tsp Pumpkin Pie Spice
1/4 Cup Maple Syrup
(Optional) 2 Tbs Shredded Coconut
(Optional) 2 Tbs Sliced Almonds
1 Tbs Brown Sugar, best quality
1 Pinch Salt
(Optional) 2 Tsp Mint leaves, julienne
Step 1: Cut the yam & parsnip into attractive bite sized pieces. I like bias cut. Combine with the coconut milk, Marsala, salt, pumpkin pie spice & maple syrup in a skillet and cook for about 10 mins until tender, stirring occasionally.
Step 2: Add the apples, grapefruit juice & zest & cook for another 10 mins until everything is tender and most of the liquid is reduced. Meanwhile quarter the kumquats, removing any large seeds & combine w/ the sugar, a pinch of salt & mint if desired.
Step 3: Load the yam mix into an oven proof serving dish, top with the shredded coconut & sliced almonds and put under the broiler for 2 to 3 mins until the top begins to turn golden brown.
Fun Fact: We love to think outside the Harvest box & bring fruits to every course of the meal. The maple syrup adds flavor & a hint of extra sweetness. Try this as a traditional gratin using cream or half & half. If using half & half add a teaspoon of flour or cornstarch. This is great cold for breakfast with granola too.