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Thanksgiving Glazed Vegetables
Although most of us have Thanksgiving traditions, some
variation in the menu can add interest to the meal. If you've never served roasted vegetables, consider trying the
recipe from our recent column. You can include white potato, sweet potato and carrots, roast them a day or two before
Thanksgiving and reheat them in the oven as the turkey rests. This week's recipe is a nearly foolproof variation on
an older dish. Previously, glazed vegetables were cooked in a small amount of water, butter and sugar until the water
evaporated, leaving the vegetables attractively glazed - and usually overdone.
Parboiling root vegetables such as parsnips, turnips,
carrots and sweet potatoes simplifies preparation and can be done a day or two ahead, leaving only the final heating in
the glaze before serving. Choose your favorite vegetable or a mix; two pounds is sufficient for four to six side dishes.
If using parsnips alone, decrease the maple syrup to 1 tablespoon because of their natural sweetness.
2 pounds of root vegetables
½ stick butter
2 tablespoons maple syrup (grade B is fine)
1 tablespoon water
Salt and pepper to taste
Peel vegetables. Cut carrots and parsnips into 3 inch
length, slice lengthwise into 1/3 inch slices and then cut slices into strips of equal width. Slice turnip or sweet
potato into 1/3 inch slices and then into strips of equal width.
Cook vegetables in a large pot of boiling salted water until
slightly tender but not soft. Drain and immediately plunge into a large bowl of iced water. Drain thoroughly and
refrigerate if not finishing recipe.
To finish, melt butter in a heavy pot sufficient to hold all
the vegetables. Add maple syrup, water and vegetables and cook over low temperature, stirring occasionally until all
are coated and a glaze forms on them. Correct seasoning and serve immediately.