Ginger-Glazed Turnips, Carrots, and Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The classic technique of covering simmering vegetables with a parchment-paper round (known as a cartouche) yields perfectly moist, evenly cooked pieces. Ingredients:
2 pounds turnips, peeled, cut into 1x1 strips (about 6 cups) |
1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups) |
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1 pieces, divided |
1/2 cup (packed) light brown sugar |
1 2 piece ginger, peeled, very thinly sliced |
kosher salt, freshly ground pepper |
1 cup shelled roasted chestnuts from a jar |
2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives) |
Directions:
1. Cut a 12 round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12 skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
2. Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
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