Andrew Lisowski 💻

Senior Software Engineeer snowflake.com Co-Founder @graze.social Co-Host of @devtools.fm Creator of @kich.io

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Glazed Carrots and Parsnips
9 servings25 min cook9 ingredients

Glazed Carrots and Parsnips

These two vegetables complement each other nicely in this elegant glazed side dish. Carrots and parsnips are cooked until tender, then tossed in a rich glaze made with butter, brown sugar, Madeira wine, and fresh ginger. They can be prepared in advance up to the point of glazing. Carrots may be substituted for the parsnips.

Glazed Carrots and Parsnips

Prepare
9 servings25 min cook9 ingredients

These two vegetables complement each other nicely in this elegant glazed side dish. Carrots and parsnips are cooked until tender, then tossed in a rich glaze made with butter, brown sugar, Madeira wine, and fresh ginger. They can be prepared in advance up to the point of glazing. Carrots may be substituted for the parsnips.

Ingredients

  • 2 lb carrots (peeled and cut into 3-inch lengths)
  • 1 lb parsnips (peeled and cut into 3-inch lengths)
  • 1 cup water
  • 1 tsp salt
  • 4 tbsp butter (unsalted, divided)
  • 1 cup brown sugar (firmly packed)

Steps

  1. Peel the carrots and parsnips. Cut into 3-inch (7.5-cm) lengths. Slice each piece in half lengthwise and slice the thicker upper portions into quarters lengthwise, so the pieces are of equal size for cooking.
  2. Put the carrots and parsnips into a saucepan with the water, salt and 2 tablespoons of the butter. Cover tightly and simmer very gently over low heat until just tender, 10-15 minutes. Drain and set aside.
  3. In a sauté pan or frying pan over medium heat, melt the remaining 2 tablespoons butter. Add the sugar, wine and ginger. Cook while stirring, until the sugar dissolves.
made with blento