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.
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.
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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.
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