Maple Glazed Parsnips and Carrots

Parsnips are so sweet all by themselves you might think they wouldn't benefit from being glazed. But this simple and delicious recipe confirms the saying that too much of a good thing can be wonderful.

This recipe calls for a pound of parsnips and a pound of carrots, but you can cut the recipe in half or change the proportion of parsnips to carrots to suit your taste.

1 T vegetable oil
1 lb parsnips, peeled, trimmed and sliced into chunks
1 lb carrots, peeled, trimmed and sliced into chunks
1 C broth (chicken or vegetable) or water
1/2 C maple syrup
1 T rice vinegar
2 T butter
salt and pepper to taste
rosemary, optional

1. Heat oil in a non-reactive skillet with a lid over medium heat. Add chopped parsnips and carrots and cook, stirring occasionally until they begin to brown slightly, about 2-3 minutes.

2. Add the broth, syrup and vinegar. Bring to a boil. Turn down the heat and simmer, covered, until the vegetables are barely tender, about 10 minutes.

3. Uncover the pan and turn up the heat a little. Cook until the vegetables are tender and the liquid is like syrup, another 8-10 minutes.

4. Stir in the butter. Season with salt and peppper to taste. Add a little snipped fresh rosemary, if you'd like, or garnish with a sprig of rosemary. Serve.

Don't throw away those carrot and parsnip peels. Put them in the compost or make a quick broth from them.

Today's bounty included:

From Underwood Family Farms: Round carrots, red and green leaf lettuce, arugula, tatsoi, black kale, candy beets, French Breakfast radishes, celery, acorn squash, and butternut squash;

From Weiser Family Farms: Rustic cooking Nantes carrots, beets, parsnips, and Romanesco cauliflower;

From Sage Mountain Farm: Collard greens, Torpedo Baby Spring onions, New England pie pumpkin, and Red Gold potatoes;

From Rancho Santa Celicia: Satsuma mandarins and limes;

And from Drake Family Farms: Chevre.

Enjoy!

Shelley