Back to Our Roots

(from Stearns Farm Newsletter, October 6 2008)

In just 10 minutes, serve a warm, colorful side dish with every vegetable done just right.  This is especially good with roasted chicken or turkey and easy to vary with different seasonings to keep things interesting.  Adapted from The Splendid Table (www.splendidtable.org)

2 medium carrots, peeled, in 1/2-by-1/2-by-2" sticks (2 cups)

1 Tbs unsalted butter

1 tsp sugar (optional)

salt and freshly ground pepper

2 small parsnips, prepared like carrots (1 cup)

1 small turnip, prepared like carrots (1 cup)

In a large skillet, bring carrots, butter, sugar, 1/2 tsp salt, and 1/2 cup water to a boil over high heat and simmer for 2 minutes.  Add parsnips and cook 2 more minutes, then add turnips and continue cooking, stirring frequently, until liquid evaporates and vegetables are shiny, tender, and beginning to turn brown - about 6 more minutes.  Seaons to taste with additional salt and pepper and serve immediately.  Serves 4.  Variations:  Lime & honey - in a small bowl, combine 2 Tbs fresh lime juice (about 2 small limes) and 2 Tbs honey.  When vegetables are tender and browned, add lime-honey mixture and cook, stirring constantly, for about 30 seconds, until vegetables are evenly coated and the mixture is reduced to a glaze.  Soy-ginger-maple - in a small bowl, combine 2 Tbs light soy sauce, 2 Tbs sherry, and 1 Tbs maple syrup.  Cook the vegetables as above, replacing butter with vegetable oil.  When vegetables are tender and brwned, make a small opening in the center of the skillet and add 1 tsp finely minced ginger and 1 tsp of vegetable oil or sesame oil.  Cook for a few seconds, until fragrant, then stir into vegetables.  Add soy sauce mixture and cook, stirring constantly, for about 30 seconds, until vegetables are coated and mixture is reduced to a glaze.