Turnip and Parsnips with Maple Syrup Glaze

A glaze is an easy way to dress up hearty root vegetables. Try sweetening turnips and parsnips with an easy molasses syrup glaze.

1 Tbsp. vegetable oil, such as safflower
1 lb parsnips, peeled and cut into 1” lengths (halved if thick)
1 lb turnips, peeled and cut into 1” wedges
1 cup chicken broth
½ cup pure maple syrup
2 Tbsp. red-wine vinegar
coarse sea salt
black pepper, freshly cracked
2 Tbsp. unsalted butter
2 sprigs fresh rosemary

In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.

Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7-9 minutes more (there should be only a small amount of liquid remaining).

Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

Makes 6 servings.