Thanksgiving Glazed Vegetables
By Charlie Burke
Although most of us have
Thanksgiving traditions, some variation in the menu can add interest to the
meal. If you've never served roasted vegetables, consider trying the recipe from
our recent column. You can include white potato, sweet potato and carrots, roast
them a day or two before Thanksgiving and reheat them in the oven as the turkey
rests. This week's recipe is a nearly foolproof variation on an older dish.
Previously, glazed vegetables were cooked in a small amount of water, butter and
sugar until the water evaporated, leaving the vegetables attractively glazed -
and usually overdone.
Parboiling root vegetables such as parsnips, turnips, carrots and sweet potatoes
simplifies preparation and can be done a day or two ahead, leaving only the
final heating in the glaze before serving. Choose your favorite vegetable or a
mix; two pounds is sufficient for four to six side dishes. If using parsnips
alone, decrease the maple syrup to 1 tablespoon because of their natural
2 pounds of root vegetables
2 tablespoons maple syrup (grade B is fine)
1 tablespoon water
Salt and pepper to taste
Peel vegetables. Cut carrots and
parsnips into 3 inch length, slice lengthwise into 1/3 inch slices and
then cut slices into strips of equal width. Slice turnip or sweet
potato into 1/3 inch slices and then into strips of equal width.
Cook vegetables in a large pot of boiling salted water until slightly tender but
not soft. Drain and immediately plunge into a large bowl of iced water. Drain
thoroughly and refrigerate if not finishing recipe.
To finish, melt butter in a heavy pot sufficient to hold all the vegetables. Add
maple syrup, water and vegetables and cook over low temperature, stirring
occasionally until all are coated and a glaze forms on them. Correct
seasoning and serve immediately.
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer's Market Association (www.nhfma.org).
His column & recipes appear weekly in The Heart of New England's newsletter...
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