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Thanksgiving Glazed Vegetables

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1Thanksgiving Glazed Vegetables Empty Thanksgiving Glazed Vegetables on 7th November 2009, 1:05 pm

Parboiling root vegetables such as parsnips,
turnips, carrots and sweet potatoes simplifies
preparation and can be done a day or two
ahead, leaving only the final heating in the
glaze before serving. Choose your favorite
vegetable or a mix; two pounds is sufficient
for four to six side dishes. If using parsnips
alone, decrease the maple syrup to 1
tablespoon because of their natural sweetness.

2 pounds of root vegetables

For glaze:
½ stick butter
2 tablespoons maple syrup (grade B is fine)
1 tablespoon water
Salt and pepper to taste

Peel vegetables. Cut carrots and parsnips into
3 inch
length, slice lengthwise into 1/3 inch slices
and then cut slices into strips of equal width.
Slice turnip or sweet potato into 1/3 inch
slices and then into strips of equal width.

Cook vegetables in a large pot of boiling
salted water until slightly tender but not soft.
Drain and immediately plunge into a large
bowl of iced water. Drain thoroughly and
refrigerate if not finishing recipe.

To finish, melt butter in a heavy pot sufficient
to hold all the vegetables. Add maple syrup,
water and vegetables and cook over low
temperature, stirring occasionally until all are
coated and a glaze forms on them. Correct
seasoning and serve immediately.

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