Pure Maple Syrup from Canada

Root Vegetable Parcels with Maple



  • 125 ml (1/2 cup) unsalted butter
  • 170 ml (2/3 cup) water
  • 625 ml (2 1/2 cups) all-purpose flour
  • Pinch of salt

Maple-glazed root vegetables

  • 1 carrot, peeled and diced
  • 1/2 small celeriac, peeled and diced
  • 2 parsnips, peeled and diced
  • 1/2 small rutabaga, peeled and diced
  • 1 onion, chopped
  • 30 ml (2 tablespoons) olive oil
  • 125 ml (1/2 cup) maple syrup
  • 60 ml (1/4 cup) flat parsley, chopped
  • Salt and freshly ground pepper


  • For the dough, add butter and water to a saucepan, then bring to a boil. Remove from heat, add flour and salt, then mix to a stiff dough. Cover with plastic wrap and let stand at room temperature for 20 minutes.
  • Meanwhile, in a large skillet over medium heat, sauté all vegetables in olive oil and maple syrup for 5 minutes. Add parsley, salt and pepper. Remove from heat and let cool for 30 minutes.
  • Place rack in middle of oven and preheat to 190 °C (375 °F). Roll out dough with a rolling pin and cut into 15-cm (6″) discs. Place discs in muffin moulds and fill each with an equal amount of root vegetables. Seal each parcel by pinching dough sides together firmly.
  • Bake in oven for 30 minutes. Remove from oven and let rest for 10 minutes before removing from moulds.