MACE SPICE RECIPES

Name: Recipes That Use Mace (Includes a Savory Root Vegetable Dish)
Prep time: 20 min
Cook time: 45 min
Yield: 6 Servings
Cuisine: farm-to-table
Ingredients: 2 large carrots, quartered lengthwise and cut in 3 to 4-inch strips; 1 bunch radishes, halved; 1 turnip, cut in 1-inch cubes; 1 parsnip, sliced in ¼-inch rounds; 2-3 beets, peeled and cut into ½-inch wedges; 2 shallots, minced; 1 head garlic, cloves separated; 1 large sweet potato, cubed into ¾-inch pieces; Approximately ¼ cup olive oil for roasting; ¼ cup tablespoons good quality extra virgin olive oil; 2 tablespoons cup maple syrup; 3 tablespoons lemon juice; 1 teaspoon fresh thyme, chopped finely; 1 teaspoons of stone-ground mace; 1 teaspoon dijon mustard; Salt and pepper to taste

More about "mace spice recipes"

RECIPES THAT USE MACE BLADE (PLUS, A ROASTED ROOT ...

Recipes that use mace blade (plus, a roasted root ... image

Mace is an extremely versatile, yet underutilized spice. Typically, it is used in sweet applications, but it is fantastic in savory dishes as well. This post offers ideas for using mace in both savory and sweet dishes , along with a roasted root vegetable dish with a lemon/maple/mace dressing!

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 Servings

Number Of Ingredients 16

Ingredients

2 large carrots, quartered lengthwise and cut in 3 to 4-inch strips
1 bunch radishes, halved
1 turnip, cut in 1-inch cubes
1 parsnip, sliced in ¼-inch rounds
2-3 beets, peeled and cut into ½-inch wedges
2 shallots, minced
1 head garlic, cloves separated
1 large sweet potato, cubed into ¾-inch pieces
Approximately ¼ cup olive oil for roasting
¼ cup tablespoons good quality extra virgin olive oil
2 tablespoons cup maple syrup
3 tablespoons lemon juice
1 teaspoon fresh thyme, chopped finely
1 teaspoons of stone-ground mace
1 teaspoon dijon mustard
Salt and pepper to taste

Steps:

Preheat your oven to 400 ?.
Toss the carrots, radishes, turnip beets, garlic, sweet potatoes ,salt, pepper, and shallot in enough olive oil to thoroughly coat them.
Add and mix.
Spread the root vegetable mixture in a single layer on a sheet pan and roast for 45 minutes.
Meanwhile, mix together your maple syrup, extra virgin olive oil, lemon juice, mustard, thyme, mace. Salt and pepper to taste (remember, you salted the vegetables too).
Pierce the vegetables with a fork or toothpick to ensure they are cooked through. If not, pop them back in the oven until they are.
Once the vegetables are tender, toss them in the dressing.
Turn the oven up to broil and pop them in for an additional 2-3 minutes, just to barely start charring. Keep a close eye on them so they don’t burn.

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