Monday, November 22, 2010

Glazed Carrots and Parsnips

Glazed Carrots and Parsnips

1 ½ lbs carrots
1 lb parsnips
1 c water
½ tsp salt
4 Tbsp unsalted butter
½ c firmly packed brown sugar
3 Tbsp Madeira wine
½ tsp finely grated fresh ginger, fresh mint, parsley or sage, chopped or whole sprigs, for garnish

(These two vegetables complement each other nicely. They can be prepared in advance up to the point to glazing. Additional carrots may be substituted for the parsnips.)

Peel the carrots and parsnips. Cut into 3" lengths. Slice each piece in half lengthwise and slice the thick upper portions into quarters lengthwise, so the pieces are of equal size for cooking. Put them into a saucepan with the water, salt and 2 Tbsp of the butter. Cover tightly and simmer very gently over low heat until just tender, 10-15 minutes. Drain and set aside.

In a sautè pan or frying pan over medium heat, melt the remaining 2 Tbsp. butter. Add the sugar, wine, and ginger. Cook while stirring, until the sugar dissolves. Reduce the heat and continue to cook until reduced and thickened, 2-3 minutes. Add the carrots and parsnips and toss until well coated. Cook until the vegetables are heated through, 2-3 minutes. Transfer to a serving dish; garnish with mint, parsley or sage.

Crowd pleaser. This is a standard side dish at Thanksgiving in the Bell household!

1 comment:

  1. This is the side dish I ask for every Thanksgiving and Christmas, although it didn't come along until we were living in Georgia.


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