Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love