Wayne Gisslen

Glazed Root Vegetables

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Trim and peel the carrots, parsnips, and turnips. Tournéed root vegetables (see Figure 7.21) are often prepared by this me