Be sure to rinse the starch off potatoes with cold running water and drain well.
2. Cover, and cook, rearranging the vegetables occasionally, until they are tender and the liquid has almost evaporated, 40 to 45 minutes.
3. Uncover the pan. If there is any liquid remaining, increase the heat slightly and cook, shaking the vegetables, until the liquid is completely evaporated and the vegetables are glazed. If desired, drizzle with a little olive oil and toss with parsley before serving.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.