You can use just one of the vegetables or any combination
2 medium carrots cut into 1/2-by-1/2-by-2-inch sticks (about 2 cups)
1 tablespoon unsalted butter
1 teaspoon sugar
1/2 teaspoon table salt
2 small parsnips cut into 1/2-by-1/2-by-2-inch sticks (about 1 cup)
1 small turnip cut into 1/2-by-1/2-by-2-inch sticks (about 1 cup)
Freshly ground black pepper
1. Bring the carrots, butter, sugar, salt, and 1/2 cup water to a boil over high heat in a large skillet and cook for 2 minutes.
2. Add the parsnips and cook an additional 2 minutes.
3. Add the turnips and continue cooking, stirring about every minute, until all of the liquid is evaporated and the vegetables are tender, browned, and shiny, about 6 minutes longer.
4. Adjust the seasoning with salt and pepper to taste and serve immediately.
Lime and Honey Root Vegetables
1. In a small bowl, stir together 2 tablespoons fresh lime juice (from 2 limes) and 2 tablespoons honey.
2. Once the vegetables are tender and browned, add the lime-honey mixture and cook, stirring constantly, for another 30 seconds or until the vegetables are evenly coated with the mixture, which will be reduced to a glaze.
Soy, Ginger, and Maple Syrup Root Vegetables
1. In a small bowl, stir together 2 tablespoons soy sauce (light preferred), 2 tablespoons sherry, and 1 tablespoon maple syrup or granulated sugar.
2. Substitute 1 tablespoon vegetable oil for the butter.
3. Once the vegetables are tender and browned, make a well in the center of the skillet.
4. Add 1 tablespoon finely minced ginger and 1 teaspoon peanut or vegetable oil and mash with the back of a spatula or wooden spoon.
5. Cook until fragrant, about 5 seconds, and stir into the vegetables.
6. Add the soy sauce mixture and cook, stirring constantly, until the vegetables are evenly coated and the mixture is reduced to a glaze, about 30 seconds longer.
Adapted from The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes by Christopher Kimball (America's Test Kitchen, 2003). Copyright by Christopher Kimball.
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