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Glazes Root Vegetables

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Old 02-02-2011, 01:12 AM   #1
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Join Date: Jan 2011
Location: Florida
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Height: 5'1

Thumbs up Glazed Root Vegetables

I used this in another thread, as a reply, but since it's a recipe I thought I should post it here as well.


Portions: 25 (Portion size: 3 oz [90 g])

U.S / Metric

3 lb - 1.4 Kg Carrots
1.5 lb - 600 g Parsnips
2.5 lb - 1 Kg Turnips
1.5 lb - 600 g Brussels Sprouts
3 oz - 90 g Butter
2 oz - 60 g Suger
to taste Salt

- Procedure

1. Trim and peel carrots, parsnips, and turnips; dice all ingredients uniformly. Remove outer layer of brussel sprouts and cut a cross at the base. Do not cut in half, and bussel sprout should not split.
(Tip from me. This is only so that when you cook it, it gets tender both inside and out. You don't want to cut it in half, or it'll get really mushy and fall apart.)

2. Place the vegetables in a saucepan with boiling salted water to cover. Simmer until tender. Drain.

3. Heat the butter in a saute pan. Add the vegetables and sprinkle with sugar. Season to taste in salt. Saute until the vegetables are well glazed.


- Variations

Single vegetables as well as other combinations of vegetables may be glazed by this method, including celery root, pearl onions, rutabagas and chestnuts, in addition to carrots, parsnips and turnips.


- Per Serving

Calories, 90; Protein, 1 g; Fat, 3 g(30% cal); Cholesterol 5 mg; Carbohydrates. 15 ; Fiber, 4 g; Sodium, 85 mg.


If something doesn't make sense, just let me know.
It's a recipe from my school textbook, so it might not make sense, I don't know. From experience...it's VERY yummy. I can never eat veggies alone, and I would down this any day. It's sweet, but not overpowering, and ugh...I want it NOW!










Last edited by xXLosingItXx : 02-02-2011 at 01:16 AM.
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