Thanksgiving Glazed Vegetables
by Charlie Burke
Although most of us have Thanksgiving
traditions, some variation in the menu can add
interest to the meal. You can include white
potato, sweet potato and carrots, roast them a
day or two before Thanksgiving and reheat
them in the oven as the turkey rests. This
recipe is a nearly foolproof variation on an
older dish. Previously, glazed vegetables
were cooked in a small amount of water,
butter and sugar until the water evaporated,
leaving the vegetables attractively glazed –
and usually overdone.
Parboiling root vegetables such as parsnips,
turnips, carrots and sweet potatoes simplifies
preparation and can be done a day or two
ahead, leaving only the final heating in the
glaze before serving. Choose your favorite
vegetable or a mix; two pounds is sufficient
for four to six side dishes. If using parsnips
alone, decrease the maple syrup to 1
tablespoon because of their natural sweetness.
2 pounds of root vegetables
For glaze:
½ stick butter
2 tablespoons maple syrup (grade B is fine)
1 tablespoon water
Salt and pepper to taste
Peel vegetables. Cut carrots and parsnips into
3 inch
length, slice lengthwise into 1/3 inch slices
and then cut slices into strips of equal width.
Slice turnip or sweet potato into 1/3 inch
slices and then into strips of equal width.
Cook vegetables in a large pot of boiling
salted water until slightly tender but not soft.
Drain and immediately plunge into a large
bowl of iced water. Drain thoroughly and
refrigerate if not finishing recipe.
To finish, melt butter in a heavy pot sufficient
to hold all the vegetables. Add maple syrup,
water and vegetables and cook over low
temperature, stirring occasionally until all are
coated and a glaze forms on them. Correct
seasoning and serve immediately.
About the author
An organic farmer and avid cook, writer
Charlie Burke is the vice president of the New
Hampshire Farmer’s Market Association
(www.nhfma.org) and helps run the
Sanbornton Farmers' Market. Along with his
wife, Joanne, he grows certified organic herbs,
greens and berries at Weather Hill Farm in
Sanbornton, NH.
by Charlie Burke
Although most of us have Thanksgiving
traditions, some variation in the menu can add
interest to the meal. You can include white
potato, sweet potato and carrots, roast them a
day or two before Thanksgiving and reheat
them in the oven as the turkey rests. This
recipe is a nearly foolproof variation on an
older dish. Previously, glazed vegetables
were cooked in a small amount of water,
butter and sugar until the water evaporated,
leaving the vegetables attractively glazed –
and usually overdone.
Parboiling root vegetables such as parsnips,
turnips, carrots and sweet potatoes simplifies
preparation and can be done a day or two
ahead, leaving only the final heating in the
glaze before serving. Choose your favorite
vegetable or a mix; two pounds is sufficient
for four to six side dishes. If using parsnips
alone, decrease the maple syrup to 1
tablespoon because of their natural sweetness.
2 pounds of root vegetables
For glaze:
½ stick butter
2 tablespoons maple syrup (grade B is fine)
1 tablespoon water
Salt and pepper to taste
Peel vegetables. Cut carrots and parsnips into
3 inch
length, slice lengthwise into 1/3 inch slices
and then cut slices into strips of equal width.
Slice turnip or sweet potato into 1/3 inch
slices and then into strips of equal width.
Cook vegetables in a large pot of boiling
salted water until slightly tender but not soft.
Drain and immediately plunge into a large
bowl of iced water. Drain thoroughly and
refrigerate if not finishing recipe.
To finish, melt butter in a heavy pot sufficient
to hold all the vegetables. Add maple syrup,
water and vegetables and cook over low
temperature, stirring occasionally until all are
coated and a glaze forms on them. Correct
seasoning and serve immediately.
About the author
An organic farmer and avid cook, writer
Charlie Burke is the vice president of the New
Hampshire Farmer’s Market Association
(www.nhfma.org) and helps run the
Sanbornton Farmers' Market. Along with his
wife, Joanne, he grows certified organic herbs,
greens and berries at Weather Hill Farm in
Sanbornton, NH.
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