Carrots, Rutabaga, and Parsnip with Birch SyrupPosted by in Parchment Paper Packets | Sides
Here’s a fun, easy recipe with a bit of an ingredient twist. I picked up a bottle of birch syrup on our summer trip to Alaska. It’s like maple syrup, but thinner and not as sweet. It’s got a really interesting flavor and is terrific on fish, chicken, and as I have just discovered, vegetables.
12 baby carrots
salt and pepper
2 tbsp birch syrup
1/4 tsp cider vinegar
Slice the carrots as thinly as possible. Cut off very, very thin rounds of rutabaga and cut the skin off. Cut into bite size pieces. Peel the parsnip and cut into very thin rounds. Place all the vegetables on parchment (see Technique page for instructions). Drizzle the birch syrup on top. Season to taste with salt and pepper. Drizzle vinegar over top. Using a fork or your hands, lightly toss all the ingredients together. Fold up the parchment. Bake in a preheated 400 degree oven for 40 minutes.
The results are perfectly roasted veggies with a slightly sweet and an almost smoky, woodsy flavor. The birch syrup gives it just a hint of sweetness, balanced with the tiny bit of vinegar. My kids really liked this because it was very familiar yet had an interesting, new flavor. I highly recommend picking up (or ordering) a bottle of birch syrup. I’m really enjoying its flavor and versatility!
*Reader favorite: this appears in The Parchment Paper Cookbook
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Very interesting. I’ve never seen birch syrup before. I wonder if it can be found elsewhere.
You can order it online very easily if it is not available in your area (I included a link in the post). It seems to be a Pacific Northwest product (I saw it in Alaska as well as Vancouver on our trip), but I would think anywhere birch trees are in abundance it could be found.
I’ve not heard of birch syrup, but am now going to find some. This sounds delicious and a great way to dress up veggies.
It is particularly great on salmon I’ve found.
Fascinating! I had never heard of birch syrup. It doesn’t seem all that expensive, compared to organic maple syrup. Thanks for this recipe!
It is thinner, so maybe they don’t reduce it as much? It’s stunning when you realize it takes 50 gallons of sap to make 1 gallon maple syrup, so maybe the ratio is smaller for this?
I’m such a goof. I’m not sure I know what a rutabaga is. Plus the word cracks me up. I assume it’s some sort of root veggie?
It’s very similar to a turnip, just bigger. Turnips tend to look sort of purplish on the outside, whereas a rutabaga is yellow/brown looking.
I’m so excited to try this. I’ve been wondering WHAT to do with rutabaga. There just aren’t that many recipes for it out there. THANK YOU!
It tastes best if it is roasted I’ve found. My mom used to boil it but it just doesn’t develop as nice a flavor when boiled I think.
Birch syrup – who knew?! I’m in Michigan, and it’s all maple all the time here. I’ll have to track down some birch syrup and check it out.
Sounds tasty! I wonder if you could substitute maple syrup instead of waiting to order birch syrup online? Or would that be too sweet?
I haven’t heard of birch syrup either. Sounds cool. I’m wondering if I can substitute potatoes for the rutabaga (I have quite a few that I need to use up soon).
I think it would be too sweet. Maybe if you cut it in half (at least) and added a little chicken stock for moisture.
Same here in NY.
I’ve seen birch syrup but never tried it, have not made anything with parsnips recently either. Good idea but –we’re not fans of sweet sauces on vegetables. would you say this is more smokey than sweet?
This comes out with no sauce, just flavoring. It all absorbs into the veggies. No, I would say it is gently, lightly sweet with a hint of woodsy flavor.
Funny. This is the second time I’ve heard of birch syrup in a week – I’d never even heard of it before!
Really, where else did you hear about it?
Love roasted veggies with a hint of sweetness. This sounds like my kind of side.
This looks delish and then I don’t have to scrub a casserole dish afterward. I’ve never been able to figure out what a parsnip actually is, though. Do they look like small potatoes?
No, more like a fat white carrot.
I really do like all these veggie dishes you’re preparing in parchment – I’m getting dinner ideas left and right. What a great concept.