SAUTEED GLAZED AUTUMN/WINTER VEGETABLE MEDLEY

SAUTEED GLAZED
AUTUMN/WINTER VEGETABLE MEDLEY

4 to 6 servings

 

  • 2 to 3 carrot(s), peeled and thinly sliced, or cut into a
    julienne(very thin
    1½-inch length pieces)
  • 2 to 3 parsnip(s), peeled and thinly sliced, or cut into
    a julienne (very thin
    1½ -inch length pieces)
  • 1 to 2 turnip(s), peeled and cut into small cubes or a julienne (very thin
    1½ -inch length pieces)
  • 1 small to medium onion, peeled and cut vertically into
    wedges and then
    separated into individual pieces or coarsely chopped
  • 1 to 2 tablespoons butter or margarine or cooking oil
    (corn, canola, or safflower oil),
  • Salt to taste (optional)
  • 3 to 4 tablespoons honey or maple or maple-flavored syrup
  • Sprigs of parsley or minced parsley  (no stems) as desired for garnish

 

Prepare vegetables for sautéing. 

In a large heavy skillet, melt butter or margarine or heat
oil over moderate heat.  Add carrots,
parsnips, turnip(s), and onion to skillet; increase temperature slightly and
sauté, stirring frequently, for about 6 minutes. Do not overcook
vegetables; they should not be limp and mushy
.  Season vegetable mixture with salt, if
desired.  Add honey or maple syrup to skillet,
coating vegetable mixture well and continue cooking for 30 to 60 seconds. 

Garnish with sprigs of parsley or minced parsley and
serve immediately.

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