Glazed Root Vegetables:
(In this case either carrots or sweet potatoes—we need some color on that plate.) Root
vegetables are always available. This version uses a touch of brown sugar to add sweetness and a
scraping of fresh ginger to provide a kick in the pants. (That was truer than her readers would
ever know, she thought.)
1 lb of either sweet potatoes or carrots—peeled and cut into small moon shaped pieces.
2 TBL butter
About an inch of peeled fresh ginger, grated with a microplane grater.
1 cup of either orange juice or apple juice
1 cup of chicken stock
Bring the liquids to a boil in a pot with a tight fitting lid. Dump your veggies in. Cook
until tender with the lid on. When just fork tender—use a slotted spoon to remove the half
moons. Allow the liquid to boil down until it’s about 1/2 cup. Add butter, brown sugar and
ginger. Return vegetables to pot and stir to coat with glaze. It’s better if this isn’t done ahead of
time. The texture suffers. This dish is all about balance—sweet and spicy—familiar and unusual.
Absolutely worth the effort.
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