Butter-Glazed Root Vegetables


  • 1 lb. turnips, pared
  • 1 lb. carrots, pared
  • 1/2 lb. parsnips, pared
  • 3 Tbsp. butter or margarine
  • 1 Tbsp. grated fresh ginger or 1 1/2 tsp. ground ginger
  • Ad
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup chicken broth


Cut small turnips (2 inch in diameter) in half; quarter or eighth larger turnips. Diagonally slice carrots and parsnips 1/2 inch thick. Cut large slices in half lengthwise. In 12 inch skillet, over medium-high heat, melt butter. Stir in ginger, sugar, salt, broth and turnips; bring to a boil. Reduce heat to medium; cover and cook 5 minutes. Stir in carrots and parsnips; cover. Simmer 12 minutes or until vegetables are tender and liquid is reduced to a thin sauce. Stir to coat before serving.

By Robin from Washington, IA


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Article
Root Vegetables
Recipes Using Root Vegetables
Food and Recipes Recipes VegetablesJune 7, 2007
Indoor Root Cellar
Creating an Indoor Root Cellar
cooking oil
Stretching Butter With Oil
Jar of peanut butter surrounded by peanuts.
Homemade Peanut Butter Recipes
Washing Root Vegetables
Washing Root Vegetables
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 23, 2016 at 12:10:50 AM on in 918 msecs. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!