Glazed Carrots And Parsnips
|Carrots||1 1⁄2 Pound (750 Gram)|
|Parsnips||1 Pound (500 Gram)|
|Water||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|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)|
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.