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Glazed Turnips and Parsnips with Maple Syrup

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    A glaze is an easy way to dress up hearty root vegetables. Try sweetening turnips and parsnips with an easy molasses syrup glaze.
    Everyday Food, November 2008
    • Prep Time 10 minutes
    • Total Time 30 minutes
    • Yield Serves 6
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    Ingredients

    • 1 tablespoon vegetable oil, such as safflower
    • 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
    • 1 pound turnips, peeled and cut into 1-inch wedges
    • 1 cup canned reduced-sodium chicken broth or water
    • 1/2 cup pure maple syrup
    • 2 tablespoons red-wine vinegar
    • Coarse salt and ground pepper
    • 2 tablespoons unsalted butter
    • 2 sprigs fresh rosemary

    Directions

    1. In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.
    2. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
    3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

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