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Glazed Root Vegetables Recipe
|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|
Serving size: Complete recipe
Calories 1427 Calories from Fat 513
% Daily Value*
Total Fat 58 g89.8%
Saturated Fat 33 g164.8%
Trans Fat 0 g
Cholesterol 143.4 mg
Sodium 1842.4 mg76.8%
Total Carbohydrates 210 g69.9%
Dietary Fiber 55.2 g220.8%
Sugars 93.7 g
Protein 32 g64.7%
Vitamin A 1571.3% Vitamin C 556.1%
Calcium 71.6% Iron 55.5%
*Based on a 2000 Calorie diet
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.