Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Glazed Root Vegetables



Posts : 16546
Thanked : 805
Join date : 2013-01-12

Glazed Root Vegetables

Post by Lobo on Sat Jan 23, 2016 2:12 am

Glazed Root Vegetables

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 8
These glazed vegetables are the perfect accompaniment to our Stout-Braised Lamb Shanks.

  • Printer Friendly Version

  • 13


  • 4 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces
  • 6 baby carrots, green tops attached, peeled and halved lengthwise
  • 2 baby turnips, peeled and each cut into 8 wedges
  • 8 baby red potatoes, peeled and halved
  • 2/3 cup chicken broth
  • 2 tsp. sugar
  • Salt and freshly ground pepper, to taste

Related Recipes

  • Stout-Braised Lamb Shanks >

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


In a petite braiser or fry pan over medium-high heat, melt 1 Tbs. of the butter. Add one-third of the carrots, turnips and potatoes, cut side down, and cook until browned, 3 to 5 minutes; transfer to a plate. Brown the remaining vegetables in 2 batches, melting 1 Tbs. of the butter before cooking each batch.

Return all the vegetables to the pan and add the remaining 1 Tbs. butter, the broth, sugar, salt and pepper. Cover and cook until the vegetables are tender, about 10 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the vegetables are glazed, 3 to 4 minutes more. Transfer the vegetables to a platter and serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.

    Current date/time is Mon Oct 24, 2016 8:26 am