Glazed Root Vegetables



U.S. Metric Ingredients
1 lb 8 oz 700 g Carrots
12 oz 300 g Parsnips
1 lb 4 oz 500 g Turnips
oz 45 g Butter
1 oz 30 g Sugar
to taste to taste Salt



  1. Trim and peel the carrots, parsnips, and turnips. Tournéed root vegetables (see Figure 7.21) are often prepared by this method.
  2. Place the vegetables in a saucepan with boiling salted water to cover. Simmer until tender. Drain.
  3. Heat the butter in a sauté pan. Add the vegetables and sprinkle with the sugar. Season to taste with salt. Sauté until the vegetables are well glazed.

Per serving: Calories, 90; Protein, 1 g; Fat, 3 g (30% cal.); Cholesterol, 5 mg; Carbohydrates, 15 g; Fiber, 4 g; Sodium, 85 mg.


Single vegetables as well as other combinations of vegetables may be glazed by this method, including celery root, pearl onions, rutabagas, and chestnuts, in addition to carrots, parsnips, and turnips.