Glazed Carrots And Parsnips Recipe
Ingredients
| Carrots | 1 1/2 Pound | |
| Parsnips | 1 Pound | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Unsalted butter | 4 Tablespoon | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| 3 tablespoons Madeira wine | ||
| 1/2 teaspoon finely grated fresh ginger | ||
| Fresh mint, parsley or sage, chopped or whole sprigs, 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.
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.
Chef
