Food & Cooking Recipes Quick & Easy Recipes Glazed Root Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze. Ingredients 6 carrots, peeled and julienned 6 parsnips, peeled and julienned 1 small rutabaga, peeled and julienned ¼ cup (½ stick) unsalted butter, cut into 6 pieces 1 fresh bay leaf Coarse salt 1 to 2 tablespoons coarsely chopped fresh chives, for garnish Directions Cut a round of parchment paper to cover a large, high-sided skillet; set aside. Place vegetables, butter, and bay leaf in the skillet. Add water until vegetables are almost covered, about 3 1/2 cups, and bring to a boil. Cover with parchment round, and cook until vegetables are tender, 8 to 10 minutes. Swirl skillet to coat vegetables with glaze. (If glaze is too thin, remove vegetables with a slotted spoon, raise heat, and cook until thickened. Return vegetables to skillet.) Season with salt, and serve garnished with chives. Rate it Print