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Gallery Glazed Root Vegetables Recipe Summary Servings: 12
Ingredients Ingredient Checklist 6 carrots, peeled and julienned 6 parsnips, peeled and julienned 1 small rutabaga, peeled and julienned 1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces 1 fresh bay leaf Coarse salt 1 to 2 tablespoons coarsely chopped fresh chives, for garnish
Gallery Glazed Root Vegetables
Recipe Summary Servings: 12
Gallery
Glazed Root Vegetables
Glazed Root Vegetables
Glazed Root Vegetables
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 6 carrots, peeled and julienned 6 parsnips, peeled and julienned 1 small rutabaga, peeled and julienned 1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces 1 fresh bay leaf Coarse salt 1 to 2 tablespoons coarsely chopped fresh chives, for garnish
Directions
Cut a round of parchment paper to cover a large, high-sided skillet; set aside. Place vegetables, butter, and bay leaf in the skillet. Add water until vegetables are almost covered, about 3 1/2 cups, and bring to a boil. Cover with parchment round, and cook until vegetables are tender, 8 to 10 minutes.
Swirl skillet to coat vegetables with glaze. (If glaze is too thin, remove vegetables with a slotted spoon, raise heat, and cook until thickened. Return vegetables to skillet.) Season with salt, and serve garnished with chives.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Glazed Root Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Glazed Root Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
