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Glazed Carrots And Parsnips

Holiday.Cook's picture
Ingredients
  Carrots 1 1⁄2 Pound (750 Gram)
  Parsnips 1 Pound (500 Gram)
  Water 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Salt 1⁄2 Teaspoon
  Unsalted butter 2 Ounce (4 Tablespoons / 60 Gram)
  Firmly packed brown sugar 3 Ounce (1/2 Cup / 90 Gram)
  Madeira wine 3 Tablespoon
  Finely grated fresh ginger 1⁄2 Teaspoon
  Fresh mint/Parsley / sage, chopped / whole sprigs 1 Tablespoon (For Garnish)
Directions

Peel the carrots and parsnips.
Cut into 3-inch (7.5-cm) 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 tablespoons of the butter.
Cover tightly and simmer very gently over low heat until just tender, 10-15 minutes.
Drain and set aside.
In a saute pan or frying pan over medium heat, melt the remaining 2 tablespoons 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Carrot
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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