This recipe is a great use for your favorite root vegetables, if using beets cook them separately from the other vegetables to prevent a pink mess. You can also substitute extra virgin olive oil for the butter to make this recipe vegan or suitable to be served with meat as part of a kosher meal. —Hippo Flambe
Carrots cut into 1/2 inch peices
Parsnips cut into 1/2 inch pieces
Bay Laurel Leaf (preferably fresh)
Freshly Ground Black Pepper to taste
In This Recipe
Melt butter over medium heat in a large saute pan.
Add all the other ingredients.
Put the lid on the pan and shake to coat the vegetables in the liquid.
Simmer over medium heat until the vegetables start to become tender, 5-7 minutes.
Remove the pan lid and increase the heat to high.
Cook, stirring often until the liquid is reduced and the vegetables are all coated in a syrupy glaze.
Taste and adjust the seasoning, remove the thyme sprigs and bay laurel leaf.