Glazed Carrots and Parsnips
Glazed Carrots and Parsnips is a delightful side dish that marries the natural sweetness of root vegetables with a touch of butter and sugar, creating a rich, glossy finish. This dish is named after Vichy, a town in France known for its mineral springs, and offers a quick and easy way to elevate your dinner table. Cook until tender and caramelized to your liking, and feel free to switch up the recipe by using only carrots or parsnips based on your preference. Served with a sprinkle of fresh herbs, this side dish not only complements a variety of main courses but also brings a vibrant touch to your meal.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
carrots or parsnips
2 cups (peeled and sliced)
boiling water
1/2 cup
butter
2 tablespoons
sugar
1 tablespoon
salt
1/4 teaspoon
lemon juice
1 teaspoon
chopped chives or parsley
to taste (for garnish)
Instructions
1
In a medium saucepan, combine the carrots or parsnips with boiling water, butter, sugar, salt, and lemon juice.
2
Bring the mixture to a gentle simmer over medium heat, covering the saucepan to steam the vegetables until the water has evaporated, about 10-15 minutes, checking for doneness as you go.
3
Once the water has evaporated, remove the lid and allow the vegetables to continue cooking. Stir occasionally to help them brown evenly in the melted butter, approximately 5-8 minutes.
4
When the vegetables are tender and golden brown, remove from heat and transfer to a serving dish.
5
Garnish with chopped chives or parsley before serving for a pop of color and fresh flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Glaze d Carrot s and Parsnips?
Glaze d Carrot s and Parsnip s is a side dish that combine s the natural sweet ness of root vegetable s with butter and sugar for a glossy finish.
How many serving s doe s this recipe make?
This recipe make s 4 servings.
What is the origin of the name Vichy fo r this dish?
It is name d afte r Vichy, a town in France known fo r its mineral springs.
What ingredient s are neede d fo r Glaze d Carrot s and Parsnips?
Yo u will need carrot s or parsnips, boiling water, butter, sugar, salt, lemon juice, and chop ped chive s or parsley.
How much butter is require d?
The recipe require s 2 tables poon s of butter.
Can I use only carrot s fo r this recipe?
Yes, yo u can switc h up the recipe by using only carrot s if prefer red.
Can I use only parsnip s fo r this recipe?
Yes, yo u can use only parsnip s base d on your prefer ence.
How shoul d the vegetable s be prepare d?
The vegetable s shoul d be peel ed and slice d.
How long do es it tak e to steam the vegetable s?
It take s abou t 10 to 15 minute s fo r the wate r to evaporate and the vegetable s to steam.
What is the browning time fo r the vegetable s?
Once the wate r has evaporate d, brow n the vegetable s fo r approximatel y 5 to 8 minute s.
How much sugar is neede d?
The recipe use s 1 table spoo n of sugar.
What type of hea t shoul d I use?
Use mediu m hea t to brin g the mixtur e to a gentl e simme r.
How do I ensur e the vegetable s brow n evenly?
Sti r occasion ally afte r the wate r evaporate s to help the m brow n evenl y in the melte d butter.
What is use d as a garnish?
Garnis h with chop ped chive s or par sley befor e servin g.
How much lemon juic e is in clude d?
The recipe include s 1 tea spoo n of lemon juic e.
What shoul d the final textur e of the vegetable s be?
The y shoul d be tend er and gold en brow n.
How much wate r shoul d I use?
Use 1/2 cup of boilin g water.
Is this dish serv ed ho t or col d?
It is typical ly serv ed ho t immediatel y afte r prepar ation.
What categor y of foo d is this?
It is categor ize d as a Vegetabl e side dish.
How many ingredient s are in this recipe?
The re are 7 ingredient s in total.
What do es the wate r do in the recipe?
The wate r is use d to stea m the vegetable s until the y are tend er.
Is thi s recipe con s ider ed hea lth y?
Yes, it is tag ge d und er hea lth y cookin g.
What type of cuisin e is this recipe?
It is a part of Frenc h cuisin e.
What are some tag s fo r this recipe?
Tag s includ e vegetab le side dish, root vegetable s, and easy recipe.
How much salt is requir ed?
The recipe cal ls fo r 1/4 tea spoo n of salt.
Shoul d I cove r the pan?
Yes, cove r the sauc e pan to stea m the vegetable s until the wate r evaporate s.
What is the total volum e of vegetabl e s need ed?
Yo u need 2 cup s of slic e d carrot s or parsnip s.
Is thi s recipe quic k to mak e?
Yes, it is tag ge d as a quic k recipe.
What shoul d I do afte r th e wate r evaporate s?
Remov e the lid and allo w the vegetabl e s to brow n in the melte d butter.
Wha t mai n cour s e s pai r wel l with thi s sid e?
It com p lem e n t s a varie t y of mai n cour s e s by brin g i n g a vibr a n t touc h to the mea l.