Why these recipes work:
For a root vegetable recipe that would produce vegetables with nicely browned exteriors and tender, creamy interiors, all accented with a lightly sweetened glaze, we started by cutting the vegetables into large pieces of equal size. Then, by caramelizing the vegetables in butter and simmering them in a combination of broth, seasonings, and a small amount of sweetener, we created tender but not mushy vegetables. Once we removed the vegetables from the pan, it was easy to create a glaze for our root vegetable recipe by quickly reducing the remaining liquid.
Glazed Parsnips and Celery (also works with Celery Root a.k.a. Celeriac)
Published January 1, 2005.
Serves 4 as a side dish
When selecting parsnips, try to choose those with tops no larger than 1 inch in diameter. If they are larger, their fibrous core should be removed before cooking.
· 1 1/2 tablespoons unsalted butter
· 1 pound parsnips, peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias
· 3 ribs celery, strings removed with vegetable peeler, sliced 1/2 inch thick on bias (about 1 1/2 cups)
· 1/2 cup low-sodium chicken broth or vegetable broth
· 1 tablespoon sugar
· 1/2 teaspoon table salt
· 1/8 teaspoon ground black pepper
1. 1. Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, swirl to coat skillet. Add parsnips in even layer; cook without stirring over medium-high heat until browned, 2 to 3 minutes. Stir in celery and cook, stirring occasionally, until well browned, about 2 minutes longer. Add broth, sugar, salt, and pepper; cover skillet, reduce heat to medium-low, and simmer until vegetables are tender, about 6 minutes.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid in skillet reduces to glaze, about 1 minute. Transfer to serving dish; serve immediately.