Root Vegetables with Glaze |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a delicious way to prepare Fall root veggies, the glaze just seems to bring out so much flavour....Note be careful not to overcook the veggies, just keep testing often with a fork. Ingredients:
6 small red potatoes |
1 medium rutabaga, peeled and cut into 1 in cubes |
3 medium carrots, cut into 1/2 in slices |
1 medium turnip, peeled and cut into 1 inch cubes |
1 -2 medium parsnip, peeled and cut into 1/2 in slices |
2 large leeks, cut into 1 in slices (white portion only) |
1 tablespoon butter |
3 tablespoons brown sugar |
1 teaspoon cornstarch |
1/4 cup water |
3 tablespoons lemon juice |
1/2 teaspoon dill weed |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place potatoes and rutabaga in a large saucepan; cover with water; bring to a boil Reduce heat; cover and simmer for 8 mins Add remaining veggies return to a boil Reduce heat; cover, simmer for 10 mins or until veggies are tender; drain For glaze: Melt butter in a saucepan; stir in brown sugar and cornstarch Stir in water, lemon juice, dill, salt and pepper; bring to a light boil Cook, and stir for 2 mins Pour over veggies; toss to coat.
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