Glazed Carrots and Parsnips
These two vegetables complement each other nicely in this elegant glazed side dish. Carrots and parsnips are cooked until tender, then tossed in a rich glaze made with butter, brown sugar, Madeira wine, and fresh ginger. They can be prepared in advance up to the point of glazing. Carrots may be substituted for the parsnips.
Ingredients
carrots2 lb, peeled and cut into 3-inch lengths
(0g)parsnips1 lb, peeled and cut into 3-inch lengths
(0g)water1 cup
(0g)salt1 tsp
(0g)butter4 tbsp, unsalted, divided
(0g)brown sugar1 cup, firmly packed
(0g)Madeira wine3 tbsp
(0g)fresh ginger1 tsp, finely grated
(0g)fresh mint, parsley or sagechopped or whole sprigs, for garnish
(0g)