GLAZED ROOT VEGETABLES
3 to 4 servings
A simple technique with attractive results.
Combine in a heavy saucepan:
- 1 pound root vegetables, such as carrots, turnips, parsnips, celery root, rutabaga, salsify, potatoes, or sweet potatoes, peeled and cut into ½-inch pieces
- 1½ cups stock or broth
- 4 tablespoons (½ stick) butter
- (2 tablespoons white wine vinegar)
- 2 teaspoons sugar
- ½ teaspoon salt
Bring to a simmer, then cover, reduce the heat, and cook until the vegetables are just tender. Uncover and continue to cook, shaking the pan constantly over medium-high heat, until the liquid has reduced and the vegetables are coated with a golden glaze.