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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Glazed Spring Vegetables

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Glazed Spring Vegetables Empty Glazed Spring Vegetables

    Post by Lobo Sat 23 Jan 2016, 12:19 am

    Glazed Spring Vegetables Img81l
    Glazed Spring Vegetables
    Glazed Spring Vegetables Rating

    Read Reviews

    Write a Review
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Servings: 8
    Finished with a sprinkling of fresh mint and parsley, these glazed vegetables are the perfect accompaniment to our Provençal Roasted Leg of Lamb






    • 9

    Ingredients:


    • 4 Tbs. (1/2 stick) unsalted butter
    • 2 garlic cloves, peeled and smashed
    • 8 carrots, about 1 3/4 lb. total, peeled and cut into 1-inch chunks, or 1 3/4 lb. baby carrots, peeled and left whole
    • 6 small turnips, about 1 3/4 lb. total, peeled and cut into 1-inch chunks or cut in half
    • Kosher salt and freshly ground pepper, to taste
    • 1 1/2 tsp. minced fresh mint
    • 1 tsp. minced fresh flat-leaf parsley

    Related Recipes


    Glazed Spring Vegetables Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    In a large sauté pan over medium heat, melt 2 Tbs. of the butter. Add 1 garlic clove and the carrots and cook until just tender, about 10 minutes. Transfer to a bowl.

    In the same pan, melt the remaining 2 Tbs. butter, add the remaining garlic clove and the turnips and cook until just tender, about 8 minutes. Return the carrots to the pan, season with salt and pepper and add 1/2 cup water. Cover and simmer for 8 minutes. Uncover and continue to cook until the water has evaporated and the vegetables are glazed, about 5 minutes more.

    Remove from the heat and stir in the mint and parsley. Serve immediately. Serves 8.
    Williams-Sonoma Kitchen.

      Current date/time is Sun 21 Jul 2024, 11:06 pm