Tuesday, May 20, 2008

Family Recipe: Glazed root vegetables

The square says:
Since the world is round, the homes of friends and family are always just around the corner! Travel well, visit neighbors, receive love.

This square is from my Uncle Tom and Aunt Sue and cousins Peter and Sarah. Tom is my mom's younger brother. Both my Mom and Tom inherited a collection of incredibly creative genes. Tom is a Lutheran pastor (who performed the homily at our wedding) and talented wood-worker and gardener extraordinaire. He has a very good eye for design and can create amazing things with few supplies. In his garden he has always shared and split plants for my brother, sister and I as we each bought our first homes. When our front yard elm tree was struck with Dutch Elm's disease and we were left with a terrible void in our yard, he came over to help me design two new garden areas. Sue is a dietician and can whip up great food for guests, ready to go with a new, healthy recipe at all times.

Here's a recipe that Sue gave me for Christmas many moons ago, tucked into a recipe box filled with her specialties. This one is very popular at potlucks. Depending on what is fresh in your garden, you can add or subtract vegetables. Lately I've been making it just with baby carrots.

Glazed root vegetables from Sue:
8 tiny new potatoes, quartered
1 medium rutabaga, cut 1" pieces
2 medium carrots, sliced
1 medium turnip, cut 1" pieces
1 medium parsnip, sliced
1 onion, cut in wedges
2 tsp. marg or butter
3 Tbsp. brown sugar
1 tsp. corn starch
1/4 c. water
1/2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
1/2 tsp. fresh dill weed or 1/2 tsp. dried
1/2 tsp. salt
1/2 tsp. pepper

In a large saucepan cook potatoes and rutabaga, covered, in boiling water for 10 minutes. Add carrots, turnips, parsnips and onion. Return to boiling and reduce heat. Cook covered for 7-10 minutes or until tender. Drain.

Meanwhile, for the glaze, melt mutter in a saucepan. Stir in brown sugar and cornstarch. Stir in water, lemon peel and juice, dill, slat and pepper. Cook and stir until thickened and bubbly. Cook 2 more minutes.

Pour glaze over the drained vegetables. Toss to coat and heat until warmed through. Keeps well for a potluck.

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