Monday, December 6, 2010
Maple-Glazed Carrots and Parsnips
Maple-Glazed Parsnips and Carrots
1 lb. carrots, peeled
1 lb. parsnips, peeled
2 T. unsalted butter
2 T. maple syrup
Freshly ground black pepper
1. Bring a large pot of water to a boil. Meanwhile, cut parsnips and carrots into approximately 1/4-inch thick coins, cutting very large pieces in half as necessary to ensure even cooking. Add parsnips and carrots and cook until crisp-tender, 6 to 10 minutes (or to desired texture), drain, and return to the pot.
2. Add maple syrup and butter to the pot with the parsnips and carrots and toss until thoroughly coated. Season to taste with salt and pepper. Serve warm.