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.
Williams-Sonoma Kitchen
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Rated 3 out of
5
by
LauralH from
Better off Au Gratin
I made this dish for dinner and though it's easy, I usually find parsnips to be bitter. So the maple glaze didn't really help overcome that. When I've made winter root veggies I usually make them au gratin which accentuates the texture and flavor of the vegetables. I don't think I would make this again. I have made an easy dish with just carrots as the other reviewer mentioned but with brown sugar and butter for a glaze. Cooked until tender and they are a big hit.
Date published: 2016-12-28
Rated 5 out of
5
by
Cook4Partyof5 from
Great for just carrots too!
I love this recipe! I've made it with just carrots and it's delicious! Not just for the holidays, I've served this carrot dish as a side for trout, steak and chicken breast.
Date published: 2012-02-15