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

Maple-Glazed Root Vegetables



Posts : 18122
Thanked : 883
Join date : 2013-01-12

Maple-Glazed Root Vegetables

Post by Lobo on Sat 23 Jan 2016, 11:39 pm

Maple-Glazed Root Vegetables

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10
Maple syrup creates a wonderful, slightly sweet glaze for hearty root vegetables. This dish is the perfect accompaniment for our Roast Skin-On Pork Loin.

  • Printer Friendly Version

  • 194


  • 3 Tbs. unsalted butter
  • 1 lb. turnips, peeled and cut into wedges 1/2 inch wide
  • 1 1/4 lb. carrots, peeled and cut on the bias into pieces 2 inches
      long and 1/2 inch wide
  • 1 1/4 lb. parsnips, peeled and cut on the bias into pieces 2
      inches long and 1/2 inch wide
  • 1/2 cup chicken broth
  • 1 tsp. finely chopped fresh thyme
  • 3 Tbs. maple syrup
  • Salt and freshly ground pepper, to taste
  • 1 tsp. fresh lemon juice

Related Recipes

  • Roast Skin-On Pork Loin >


In a large sauté pan over medium-high heat, melt the butter. When the foaming subsides, add one-third each of the turnips, carrots and parsnips. Cook, without stirring, until the vegetables are browned on one side, 3 to 4 minutes. Transfer to a bowl. Repeat to brown the remaining vegetables in two more batches.

Return all of the vegetables to the pan. Stir in the broth, thyme and 2 Tbs. of the maple syrup, and season with salt and pepper. Cover and cook until the vegetables are just tender, 7 to 8 minutes. Uncover and continue to cook, stirring occasionally, until most of the liquid has evaporated and the vegetables are glazed, about 2 minutes. Remove from the heat. Stir in the lemon juice and the remaining 1 Tbs. maple syrup. Serves 8 to 10.

Williams-Sonoma Kitchen

Related Tips

  • All About Autumn Root Vegetables

    Current date/time is Sun 11 Dec 2016, 3:51 am