If your kids turns their noses up at root vegetables, or any vegetable that’s not a French Fry, this may just help them appreciate the other veggies out there.  The only way I can get parsnips, turnips, and brussel sprouts on their plate is by making them sweet.  Truth be told, these particular vegetables can be rather bitter, so a little sugar doesn’t hurt… and it actually enhances their flavor.  Who knew?

4 pearl onions, peeled and trimmed
4 Brussels sprouts, trimmed and halved
2 medium turnips, peeled and cut into quarters
2 small carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1 tablespoon unsalted butter
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Layer the onions, Brussels sprouts, turnips, carrots and parsnip in a single layer in a large deep skillet or saucepan.  Cover the vegetables halfway with warm water. Add the butter.  Sprinkle in the sugar, salt and pepper. Do not stir. Place the saucepan over high heat.  Bring to a rapid boil. Turn the heat down to medium low and let the vegetables cook 20 minutes or until the vegetables are fork tender and a glaze has formed.  If the water evaporates during cooking add more as needed.  Serve the vegetables warm as the glaze will harden upon sitting. 

This entry was posted on Monday, January 26th, 2009 at 4:39 pm and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.