Ginger-Glazed Turnips, Carrots, and Chestnuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- kosher salt, freshly ground pepper
- 1/2 cup (packed) light brown sugar
- 2 pounds turnips, peeled, cut into 1x1" strips (about 6 cups)
- 1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1" pieces, divided
- 1 2" piece ginger, peeled, very thinly sliced
- 1 cup shelled roasted chestnuts from a jar
- 2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
- Carbohydrate 35 g(12%)
- Cholesterol 46 mg(15%)
- Fat 18 g(28%)
- Fiber 4 g(17%)
- Protein 2 g(5%)
- Saturated Fat 11 g(55%)
- Sodium 477 mg(20%)
- Calories 301
Preparation Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid). Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
Preparation Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid). Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
