GINGER GLAZED CARROTS & PARSNIPS

GINGER GLAZED CARROTS & PARSNIPS image

Categories Dinner

Yield 6 servings

Number Of Ingredients 11

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2 tablespoons (30 mL) softened butter
2 teaspoons (10 mL) finely chopped ginger root
4 parsnips
3 or 4 carrots
2 tablespoons (30 mL) vegetable oil
Salt and freshly ground pepper
1/2 cup (125 mL) vegetable or chicken stock
1 tablespoon (15 mL) finely chopped flat-leaf parsley
In a small bowl, mash together the butter and ginger; set aside. Cut parsnips and carrots in 2-inch (5 cm) strips. Heat large, heavy frying pan over medium-high heat, heat oil, and sauté vegetables until lightly browned on all sides, three to four minutes, adding more oil if vegetables stick to pan. Season with salt and pepper. Lower heat, add stock, cover and simmer just until tender, five to six minutes. Remove lid, raise heat so liquid boils down to about one tablespoon (15 mL). Stir in ginger-butter mixture. You may transfer vegetables to a casserole and refrigerate, covered, for up to a day; bring to room temperature and reheat, covered, in 350 degree F (180 C) oven for 30 minutes, uncovering the final five minutes. Toss with parsley and serve hot.
© Copyright (c) The Calgary Herald
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Steps:

In a small bowl, mash together the butter and ginger; set aside. Cut parsnips and carrots in 2-inch (5 cm) strips. Heat large, heavy frying pan over medium-high heat, heat oil, and sauté vegetables until lightly browned on all sides, three to four minutes, adding more oil if vegetables stick to pan. Season with salt and pepper. Lower heat, add stock, cover and simmer just until tender, five to six minutes. Remove lid, raise heat so liquid boils down to about one tablespoon (15 mL). Stir in ginger-butter mixture. You may transfer vegetables to a casserole and refrigerate, covered, for up to a day; bring to room temperature and reheat, covered, in 350 degree F (180 C) oven for 30 minutes, uncovering the final five minutes. Toss with parsley and serve hot. © Copyright (c) The Calgary Herald E-mail this ArticlePrint this ArticleShare this Article