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Maple-Glazed Root Vegetables

Maple-Glazed Root Vegetables
Maple syrup creates a wonderful, slightly sweet glaze for hearty root vegetables. This dish is the perfect accompaniment for our Roast Skin-On Pork Loin (see related recipe at left).

Ingredients:

  • 3 Tbs. unsalted butter
  • 1 lb. turnips, peeled and cut into wedges 1/2 inch wide
  • 1 1/4 lb. carrots, peeled and cut on the bias into pieces 2 inches
      long and 1/2 inch wide
  • 1 1/4 lb. parsnips, peeled and cut on the bias into pieces 2
      inches long and 1/2 inch wide
  • 1/2 cup chicken broth
  • 1 tsp. finely chopped fresh thyme
  • 3 Tbs. maple syrup
  • Salt and freshly ground pepper, to taste
  • 1 tsp. fresh lemon juice

Directions:

In a large sauté pan over medium-high heat, melt the butter. When the foaming subsides, add one-third each of the turnips, carrots and parsnips. Cook, without stirring, until the vegetables are browned on one side, 3 to 4 minutes. Transfer to a bowl. Repeat to brown the remaining vegetables in two more batches.

Return all of the vegetables to the pan. Stir in the broth, thyme and 2 Tbs. of the maple syrup, and season with salt and pepper. Cover and cook until the vegetables are just tender, 7 to 8 minutes. Uncover and continue to cook, stirring occasionally, until most of the liquid has evaporated and the vegetables are glazed, about 2 minutes. Remove from the heat. Stir in the lemon juice and the remaining 1 Tbs. maple syrup. Serves 8 to 10.

Williams-Sonoma Kitchen