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
Instructions
- 1
Peel the carrots and parsnips. Cut into 3-inch (7.5-cm) lengths. Slice each piece in half lengthwise and slice the thicker upper portions into quarters lengthwise, so the pieces are of equal size for cooking.
- 2
Put the carrots and parsnips into a saucepan with the water, salt and 2 tablespoons of the butter. Cover tightly and simmer very gently over low heat until just tender, 10-15 minutes. Drain and set aside.
Timer: 15m - 3
In a sauté pan or frying pan over medium heat, melt the remaining 2 tablespoons butter. Add the sugar, wine and ginger. Cook while stirring, until the sugar dissolves.
- 4
Reduce the heat and continue to cook until reduced and thickened, 2-3 minutes.
Timer: 3m - 5
Add the carrots and parsnips and toss until well coated. Cook until the vegetables are heated through, 2-3 minutes.
Timer: 3m - 6
Transfer to a serving dish; garnish with mint, parsley or sage.