Glazed Root Vegetables
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
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3 to 4 servings A simple technique with attractive results.
Ingredients
- 1 pound root vegetables, such as carrots, turnips, parsnips, celery root, rutabaga, salsify, potatoes, or sweet potatoes, peeled and cut into ½-inch pieces
- 1½ cups stock or broth
- 4 tablespoons (½ stick) butter
- (2 tablespoons white wine vinegar)
- 2 teaspoons sugar
- ½ teaspoon salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound root vegetables, such as carrots, turnips, parsnips, celery root, rutabaga, salsify, potatoes, or sweet potatoes, peeled and cut into ½-inch pieces
- 1½ cups stock or broth
- 4 tablespoons (½ stick) butter
- (2 tablespoons white wine vinegar)
- 2 teaspoons sugar
- ½ teaspoon salt
Let's Cook
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Step 1.
Combine in a heavy saucepan: 1 pound root vegetables, such as carrots, turnips, parsnips, celery root, rutabaga, salsify, potatoes, or sweet potatoes, peeled and cut into ½-inch pieces; 1½ cups stock or broth; 4 tablespoons (½ stick) butter; (2 tablespoons white wine vinegar); 2 teaspoons sugar; ½ teaspoon salt
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Step 2.
Bring to a simmer, then cover, reduce the heat, and cook until the vegetables are just tender. Uncover and continue to cook, shaking the pan constantly over medium-high heat, until the liquid has reduced and the vegetables are coated with a golden glaze.
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