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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

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