I like it good, he likes it hot. On jalapenos, we come to an agreement.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 small turnips, peeled and cut into 1-inch dice
- 5 carrots, peeled and cut into 1-inch dice
- 2 parsnips, peeled and cut into 1-inch dice
- 2 sweet potatoes, peeled and cut into 1-inch dice
- 2 teaspoons white sugar
- ¼ cup balsamic vinegar
- salt and ground black pepper to taste
Instructions
- Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.
Reviews
This was okay. The glaze was not thick enough and did not dd much flavor.
We LOVE this recipe. I don’t even like turnips or parsnips but my husband does. So we decided to try it and the only thing we did different is used honey instead of sugar. Came out perfect and very tasty too! Yummy!
yummy, I added a sprinkle of cinnamon and nutmeg and used acorn squash instead of carrots.
The liquid never really turned into a glaze. I took liberties with the veggies that I used… could it really be because I didn’t use potatoes it didn’t thicken due to the lack of starch? I don’t know, but it wasn’t a success.
This was fantastic. I didn’t have most of the veggies, so I used turnips and yellow potatoes. I love the easy, fast, and healthy meal.
Genius in its simplicity. And delicious.