Served with roasted vegetables, the caramel sweetness of prune juice concentrate makes it resemble balsamic vinegar. When used with red…
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)
A new, clinical trial expands on the increasing body of evidence suggesting that dried plums help support healthy bones in…
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