Maple-Glazed Rutabaga and Parsnips

Food & Recipes

Subscribe to Food & Recipes

More Menus

Related Recipes

Print
E-mail

By: Dana McCauley

Photography by: Michael Alberstat (photo: Roast Goose with Prune Bread Stuffing, Giblet Gravy and Maple-Glazed Rutabaga and Parsnips)

Root cellars, where autumn vegetables were stored for the winter, were household fixtures in Ontario even as late as the 1950s. Most cellars would have been well-stocked with homey favourites such as rutabagas, turnips, carrots and onions which would be candied or glazed like this for a special holiday meal.

Ingredients

4 cups (1 L) peeled, chopped rutabaga chunks

1 lb (500 g) peeled parsnips, cut into 3-in (7.5 cm) lengths

1 tbsp (15 mL) each butter and vegetable oil

2 tbsp (30 mL) chopped fresh rosemary

3 cloves garlic (whole)

1/2 tsp (2 mL) each salt and pepper

1/4 cup (50 mL) maple syrup

1/2 tsp (2 mL) hot pepper sauce

Preparation

Cook rutabaga in large pot of salted boiling water for 20 minutes. Add parsnips during the last 5 minutes of cooking. Drain well and place back in the pot on the hot element. Shake the pan gently until bottom is almost too dry.

Place butter, oil, rosemary, garlic, salt and pepper in a large skillet over medium-high heat. When butter and oil mixture starts to sizzle, toss vegetables with maple syrup and hot pepper sauce, and turn into skillet. Spread out in an even layer and cook, without stirring, for 2 minutes or until golden brown on the bottom.

Turn vegetables over and cook for 2 to 3 minutes more, or until nicely browned.

Makes 8 servings.

Tip: This recipe can be made ahead and held in a warm oven, once the goose has been taken out.

Serving(s): 8

Nutritional Information
Per each of 8 servings: about
Calories	131
Fat (total)	4 g
Carbohydrate	24 g
Protein	2 g
Fibre	2 g
Sodium	151 mg
Folate	Good source

Print
E-mail

Newest Recipes

Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...
Rosslare Lamb Shank

Lamb is a perfect spring meal. Look for local lamb at your grocery store, then prepare it like the...
Flat Iron Beet Salad

Strongbow cider is imported from the U.K. and is what makes this dish so unique. You can find...
Lemon Rhubarb Tart

If you like rhubarb, you probably like other tart fruits, such as lemons. Not surprisingly, they go...