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Glazed Root Vegetables

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Ingredients
  Chicken stock 2 Cup (32 tbs)
  Carrots 1 Pound, peeled and cut into 3/4 inch dice
  Rutabagas 1 Pound, peeled and cut into 3/4 inch dice
  Turnips 1 Pound, peeled and cut into 3/4 inch dice
  Parsnips 1 Pound, peeled and cut into 3/4 inch dice
  Unsalted butter 4 Tablespoon
  Chopped flat leaf parsley 1 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
Directions

Bring the stock to a boil in a large saucepan.
Add the carrots and rutabagas and cook for 4 or 5 minutes.
Add the turnips and parsnips and cook until the vegetables are tender, about 4 or 5 minutes.
Remove all the vegetables from the stock, place in a serving dish, and keep warm.
Boil the chicken stock, uncovered, over high heat until reduced by about one third.
Remove from the heat and stir in the butter.
Add the parsley, salt, and pepper.
Pour over the warm vegetables and serve.

Recipe Summary

Method: 
Boiled
Ingredient: 
Vegetable

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