Maple-Glazed Root Vegetables

By á-2389

Ingredients

• 3 Tbs. unsalted butter
• 1 lb. turnips, peeled and cut into wedges 1/2 inch wide
• 1 1/4 lb. carrots, peeled and cut on the bias into pieces 2 inches
• long and 1/2 inch wide
• 1 1/4 lb. parsnips, peeled and cut on the bias into pieces 2
• inches long and 1/2 inch wide
• 1/2 cup chicken broth or orange juice
• 1 tsp. finely chopped fresh thyme
• 3 Tbs. maple syrup
• Salt and freshly ground pepper, to taste
• 1 tsp. fresh lemon juice

Details

Servings 8
Adapted from williams-sonoma.com

Preparation

Step 1

Melt butter in wide skillet over medium high heat. Toss the carrots, parsnips and turnips into the hot fat, decrease the heat to medium, and fry for 10-12 minutes, stirring from time to time, until the edges of the vegetables begin to caramelize.

Stir in the maple syrup and orange juice and continue cooking until the liquid is evaporated, about 2 minutes. Turn off the heat, sprinkle the thyme over the vegetables, and season with salt. Stir once more, then serve.