Candied Taro Root In Syrup Recipes

CANDIED ROOT VEGETABLES

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add turnips, carrots and parsnips. Sauté vegetables 5 minutes, stirring often. Stir in Turkey Stock and sugar. Cover; bring to boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes. (Can be prepared 6 hours ahead; refrigerate. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.) Season vegetables to taste with salt and pepper.

CANDIED CITRUS

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.