Published January 1, 2005.
Could we turn "boring" turnips, celery root, and parsnips into exciting side dishes?
Turnips, celery root, and parsnips are usually cooked in a way that masks their naturally bitter, earthy, and sweet flavors, making them dull vegetables often passed over in the grocery store.
We wanted to make root vegetables appealing by giving them nicely browned exteriors and tender, creamy interiors, all accented with a lightly sweetened glaze.
We ensured even cooking by cutting the vegetables into large pieces of equal size. Then, by first caramelizing the vegetables in butter and subsequently simmering them in a combination of broth, seasonings, and a small amount of sweetener, we created tender-but-not-mushy vegetables. Once they were removed from the pan, it was easy to create a glaze by quickly reducing the remaining liquid.list of recipes