4 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces6 small carrots, peeled and halved lengthwise2 turnips, peeled and each cut into 8 wedges8 small red potatoes, peeled and halved2/3 cup chicken broth2 tsp. sugar
Salt and freshly ground pepper, to taste
Serves 6-8
In a 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.
Adapted from Williams-Sonoma.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 02 of 2014.