Glazed Root Vegetables
This recipe creates a beautiful medley of baby carrots, turnips, and red potatoes that are bronzed to perfection and glazed to savory-sweet perfection. Cooked in a well-seasoned blend of butter, chicken broth, and a hint of sugar, these tender vegetables are both elegant and comforting, making them the perfect addition to any meal.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces
- 6 baby carrots, green tops attached, peeled and halved lengthwise
- 2 baby turnips, peeled and each cut into 8 wedges
- 8 baby red potatoes, peeled and halved
- 2/3 cup chicken broth
- 2 tsp. sugar
- Salt and freshly ground pepper, to taste
Instructions
- In a petite braiser or fry pan over medium-high heat, melt 1 Tbs. of the butter. Add one-third of the carrots, turnips and potatoes, cut side down, and cook until browned, 3 to 5 minutes; transfer to a plate. Brown the remaining vegetables in 2 batches, melting 1 Tbs. of the butter before cooking each batch.
- Return all the vegetables to the pan and add the remaining 1 Tbs. butter, the broth, sugar, salt and pepper. Cover and cook until the vegetables are tender, about 10 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the vegetables are glazed, 3 to 4 minutes more. Transfer the vegetables to a platter and serve immediately. Serves 6 to 8.
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