Caramelized New England Vegetables

 

Ingredients

· 6 small red potatoes, cut in half (1 to 1.5 pounds)

· 5 small parsnips, peeled, halved lengthwise, and quartered crosswise (about 1 pound)

· 3 medium turnips, peeled and quartered (about 1 pound)

· Salt

· 6 small carrots, peeled, halved lengthwise, and quartered crosswise (about 1 pound)

· 1/2 cup sugar

· 4 tablespoons unsalted butter or margarine

· 1 teaspoon dry mustard

· 1/2 teaspoon salt

· 1/4 cup water

· 12 large scallions, including tops, cut into 5-inch lengths

 

Steps

1) Put the potatoes, parsnips, and turnips in a large saucepan. Cover with water, add salt to taste, cover, and bring to a boil over high heat. Cook for 10 minutes. Add the carrots and cook, covered, for 8 minutes more or until the vegetables are just tender. Remove the vegetables from the heat, drain well, and set aside.

2) Meanwhile, put the sugar in a heavy 4-quart saucepan and heat over medium-low heat without stirring until just melting. Continue to cook, stirring, for 3 to 5 minutes or until the sugar turns golden brown. Stir in the butter, mustard, and the 1/2 teaspoon salt. Gradually add the water. Cook stirring, over low heat for 4 to 6 minutes or until smooth. The mixture will be sticky and thick in places but will become smooth with cooking.

3) Add the drained vegetables and the scallions to the glaze. Cook, stirring, for 2 to 4 minutes or until the vegetables are glazed and heated through. Remove the vegetables with a slotted spoon and arrange on a serving platter.

 

From: The Butterball Turkey Cookbook: 150 Turkey Recipes with all the Trimmings