Published January 1, 2005.
For a root vegetable recipe that would produce vegetables with nicely browned exteriors and tender, creamy interiors, all accented with a lightly sweetened glaze, we started by cutting the vegetables into large pieces of equal size. Then, by caramelizing the vegetables in butter and simmering them in a combination of broth, seasonings, and a small amount of sweetener, we created tender but not mushy vegetables. Once we removed the vegetables from the pan, it was easy to create a glaze for our root vegetable recipe by quickly reducing the remaining liquid.
When selecting parsnips, try to choose those with tops no larger than 1 inch in diameter. If they are larger, their fibrous core should be removed before cooking.
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