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Glazed Carrots And Parsnips

Ingredients
  Butter 2 Ounce
  Carrots 4 Large, peeled and sliced
  Parsnips 2 Large, peeled and sliced
  Ground ginger 1⁄2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Lemon juice 2 Tablespoon
  Caster sugar 2 Tablespoon
  Butter 1⁄2 Ounce (for finish)
  Freshly chopped parsley 1 Tablespoon (for garnish)
Directions

GETTING READY
1) In a saucepan, melt half the butter and sauté carrots and parsnips for 2 minutes, turning frequently.
2) Stir in the ginger, nutmeg and season to taste.
3) Blend in the lemon juice and adequate water to cover the vegetables.
4) Put the lid on and simmer for 12 to 15 minutes or until the vegetables are tender and almost dry.

FINALIZING
5) Mix in the sugar and remaining butter, raise the heat and fold the vegetables until they are glossy.
6) If you wish to freeze the dish, then do so at this stage. Place the cooled carrot mixture in a plastic container.
7) Seal, label and freeze the container.

SERVING
8) Serve hot garnished with parsley.
9) If using the frozen carrot mixture, thaw at room temperature for 2 hour.
10) In a saucepan, place the carrot mixture, reheat gently over stove, stirring occasionally.
11) Serve as mentioned in step 8.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Saute
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Parsnip
Interest: 
Gourmet, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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