Glazed Root Vegetables with Ginger and Garlic

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

For dinner I serve a portion of these sweet soy-glazed vegetables along with kasha or lamb chops.

Although I like to cook different root vegetables together, purists can stick to a single variety if they wish.


  • 1 piece (1 inch) fresh ginger
  • 1 clove garlic
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  1. Peel and mince the ginger and garlic. Peel all the vegetables and cut them into ¾-inch cubes.
  2. Heat the sesame oil in a large skillet over medium-high heat until very hot. Add the ginger and garlic and stir-fry for 10 seconds just to release their aroma.
  3. Add the soy sauce, water, and sugar along with the vegetables. Cover the skillet and simmer over low h