GLAZED ROOT VEGETABLES
When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.
Provided by Scott Koeneman
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g
GLAZED ROOT VEGETABLES
Julienned carrots, parsnips, and rutabaga are lightly dressed with an herb glaze.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Cut a round of parchment paper to cover a large, high-sided skillet; set aside. Place vegetables, butter, and bay leaf in the skillet. Add water until vegetables are almost covered, about 3 1/2 cups, and bring to a boil. Cover with parchment round, and cook until vegetables are tender, 8 to 10 minutes.
- Swirl skillet to coat vegetables with glaze. (If glaze is too thin, remove vegetables with a slotted spoon, raise heat, and cook until thickened. Return vegetables to skillet.) Season with salt, and serve garnished with chives.
'RYE-SOTTO' WITH GLAZED ROOT VEGETABLES
This 'rye-sotto' is obviously a play on words. The technique used to make this dish is more like making a pilaf than making a true risotto. Rye berries will not release starch like arborio or carnaroli rice, and therefore the slow cooking while stirring constantly method is unnecessary here. I simply simmer the rye berries until tender and make it creamy by folding in the goat cheese.
Provided by Vista Verde Ranch
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h40m
Yield 12
Number Of Ingredients 25
Steps:
- Pour vegetable broth into a saucepan and bring to a simmer. Meanwhile, heat oil in a heavy-bottomed pot over medium heat. Add onion and garlic and cook until soft and translucent but not browned, about 5 minutes. Add rye berries and stir to coat with oil and toast slightly. Pour in hot vegetable broth, cover pot with a tight-fitting lid, and reduce heat. Simmer until berries are tender, about 1 hour.
- Meanwhile, heat a large saute pan over medium heat. Add carrots, parsnips, turnips, beets, thyme, sugar, bay leaves, peppercorns, and salt. Cover with water to about 1/4 inch above the vegetables. Bring to a simmer and watch carefully; cook until vegetables just tender, 10 to 20 minutes. Use a slotted spoon to transfer vegetables to a bowl. Strain liquid through a mesh strainer to remove herbs and peppercorns and return liquid to the pan over medium heat. Cook liquid until reduced and almost evaporated, 5 to 10 minutes. Return vegetables to the pan and toss in the glaze. Keep warm until ready to use.
- Heat oil in a small saucepan over medium-low heat. Add shallot and garlic and cook briefly, about 1 minute. Add red wine, thyme, and bay leaf and adjust heat to a low simmer. Cook until reduced by half, 10 to 20 minutes. Strain reduction through mesh strainer and discard herbs. Return reduction to the saucepan and add honey to soften the wine and add sheen and color to the final sauce. Heat over medium heat until saucy and flavorful without being harsh, 5 to 10 minutes more. Season with salt and pepper.
- Season cooked rye berries with salt and pepper, remove from heat, and set aside. Toss chevre with rye berries at the last minute and adjust seasonings if necessary.
- Place rye-sotto in a line down the near-center of a serving plate, then spoon vegetables at an askew angle. Drizzle red wine reduction across the top.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 71.7 g, Cholesterol 5.6 mg, Fat 11.1 g, Fiber 15.5 g, Protein 13.3 g, SaturatedFat 2.7 g, Sodium 513.5 mg, Sugar 16.7 g
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