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Served with roasted vegetables, the caramel sweetness of prune juice concentrate makes it resemble balsamic vinegar. When used with red…
Preheat the oven to 425F. Line 2 rimmed baking sheets with parchment paper.
In a bowl, combine the carrots, parsnips, onion, olive oil, vinegar, concentrate, salt, and pepper. Distribute vegetables evenly on the baking pans. Bake, stirring occasionally, until the vegetables are caramelized and nearly tender, about 40 minutes.
Sprinkle the sea salt onto the vegetables and serve warm.
400 g / 13 ounces carrots, cut into 5-cm / 2-inch pieces
345 g / 12 ounces parsnips, cut into 5-cm / 2-inch pieces
255 g / 1 each yellow onion, sliced
45 g / 3 tablespoons extra-virgin olive oil
30 g / 2 tablespoons red wine vinegar
15 g / 1 tablespoon Prune Juice Concentrate
1 g / 1/4 teaspoons salt
1 g / 1/4 teaspoon ground black pepper
1 g / 1/2 teaspoon sea salt flakes (optional)
Table sauces allow consumers to enjoy a broad range of flavors enjoyed at restaurants while staying within budget and cooking at home.
Read MoreStudies have shown that the high levels of antioxidant phenolic compounds in prune plums—mainly neochlorogenic and chlorogenic acids— suppress the formation of warmed-over flavor.
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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