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Glazed Carrots and Parsnips

1 1/2 pounds carrots
1 pound parsnips
1 cup water
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup brown sugar, firmly packed
3 tablespoons red wine
1/2 teaspoon ginger

Peel the carrots and parsnips. Cut into 3" lengths. Slice each piece in half lengthwise and slice the thick upper portions into quarters so the pieces are of equal size for cooking. Put them into a saucepan with water, salt and 2 tablespoons of the butter. Cover tightly and simmer very gently over low heat until just tender, about 10 to 15 minutes. Drain and set aside. In a saute pan over medium heat, melt the remaining 2 tablespoons of butter. Add the sugar, wine and ginger. Cook while stirring, until the sugar dissolves. Reduce the heat and continue to cook until reduced and thickened, 2-3 minutes. Add the carrots and
parsnips and toss until well coated. Cook until the vegetables are heated through about 2-3 minutes. Transfer to a serving dish.

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