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. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Glazed Root Vegetables


Posts : 26734
Thanked : 1360
Join date : 2013-01-12

Glazed Root Vegetables

Post by Lobo on Sat 23 Jan 2016, 12:12 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.

  • 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

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 20 Nov 2017, 6:43 pm