Steamed or Roasted Roots with Candy Caps
1 large beet
1 tablespoon oil (if roasting)
1 tablespoon butter
1 or 2 teaspoons honey
2 to 3 tablespoons minced fresh candy caps
salt to taste
Steam the vegetables whole (so they retain their individual colors), or coat them with a little oil and roast them in the oven. When they are cooked through, cool until you can handle them, then chop them into bite-sized pieces. Melt the butter in a frying pan over medium-low heat. Add the honey. Stir in the candy caps until they become limp, then stir in the vegetables. Toss until hot enough to serve. Do not over-cook, or the maple flavor of the candy caps may evaporate. Salt to taste. May be garnished with a sprinkle of nutmeg or cinnamon.