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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.  
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