A glaze is an easy way to dress up hearty root vegetables. I like to make these with an easy Maple syrup or honey glaze as a side dish for pot roast or roasted duck, and use braising liquid or pan drippings. You may use your favorite spices and seasonings in this recipe.
• 1 tablespoon canola or any neutral oil
• 1 pound parsnips, peeled and cut into 1-inch lengths (halved or quartered if thick)
• 1 pound turnips, peeled and cut into 1-inch wedges
• 2 large carrots, peeled and cut into 1-inch lengths
• 1 cup homemade or purchased low-sodium chicken broth or braising liquid from pot roast
• 1/2 cup Organic maple syrup or honey
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 -3 tablespoons unsalted butter
• 2 sprigs fresh or 1/2 teaspoon dry rosemary
• 3-4 ribbons orange peel, white pit removed
• 2 tablespoons orange liqueur, such as Grand Marnier
• 2 star anise
• 1 cup seedless grapes (optional)
• 1/2 cup roasted and slightly salted Pistachios
In This Recipe
In a large skillet, heat oil over medium-high. Add rosemary and star anise. Sauté for 1-2 minutes; then add parsnips, carrots and turnips; cook, stirring once, until beginning to brown, about 3 minutes.
Add broth, maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, about 10 minutes.
Uncover, add orange peel and cook over medium-high until parsnips, carrots and turnips are tender and liquid is syrupy, 8 to 12 minutes more. Add orange liqueur, grapes and pistachios and cook for a couple minutes more.
Remove skillet from heat; add butter, and swirl skillet until melted. Taste and season with more salt and pepper, if needed.
Serve hot or warm alongside your favorite meat or poultry mane course.
Note: Lately I have been using Extra Virgin Avocado Oil, which is rich in Omega 3, 6, 9 & Vitamin A, D, E; it also has a high burning point, which makes it perfect for frying, cooking & salads. I recommend to try it.