Ten-Minute Root Vegetables
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: Serves 4 as a side dish
You can use just one of the vegetables or any combination
Categories:
Ingredients
- 2 medium carrots cut into 1/2-by-1/2-by-2-inch sticks (about 2 cups)
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- 2 small parsnips cut into 1/2-by-1/2-by-2-inch sticks (about 1 cup)
- 1 small turnip cut into 1/2-by-1/2-by-2-inch sticks (about 1 cup)
- Freshly ground black pepper
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Instructions
- 1. Bring the carrots, butter, sugar, salt, and 1/2 cup water to a boil over high heat in a large skillet and cook for 2 minutes.
- 2. Add the parsnips and cook an additional 2 minutes.
- 3. Add the turnips and continue cooking, stirring about every minute, until all of the liquid is evaporated and the vegetables are tender, browned, and shiny, about 6 minutes longer.
- 4. Adjust the seasoning with salt and pepper to taste and serve immediately.
- 1. In a small bowl, stir together 2 tablespoons fresh lime juice (from 2 limes) and 2 tablespoons honey.
- 2. Once the vegetables are tender and browned, add the lime-honey mixture and cook, stirring constantly, for another 30 seconds or until the vegetables are evenly coated with the mixture, which will be reduced to a glaze.
- 1. In a small bowl, stir together 2 tablespoons soy sauce (light preferred), 2 tablespoons sherry, and 1 tablespoon maple syrup or granulated sugar.
- 2. Substitute 1 tablespoon vegetable oil for the butter.
- 3. Once the vegetables are tender and browned, make a well in the center of the skillet.
- 4. Add 1 tablespoon finely minced ginger and 1 teaspoon peanut or vegetable oil and mash with the back of a spatula or wooden spoon.
- 5. Cook until fragrant, about 5 seconds, and stir into the vegetables.
- 6. Add the soy sauce mixture and cook, stirring constantly, until the vegetables are evenly coated and the mixture is reduced to a glaze, about 30 seconds longer.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
