Glazed Parsnips and Celery

Name: Glazed Parsnips and Celery
Yield: Serves 4 as a side dish
Ingredients: 1 1/2 tablespoons, unsalted butter; 1 pound, parsnips, peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias; 3 ribs, celery, strings removed with vegetable peeler, sliced 1/2 inch thick on bias (about 1 1/2 cups); 1/2 cup, low-sodium chicken broth or vegetable broth; 1 tablespoon, sugar; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper

Side Dishes
Vegetables
Vegetarian
Quick
Holiday
Thanksgiving

Appears in Cook's Illustrated January/February 2005

Could we turn "boring" turnips, celery root, and parsnips into exciting side dishes?

SERVES 4 as a side dish

TIME 25 minutes

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