Caramelized New England Vegetables

6 small red potatoes, halved (about 1 to 1-1/2 lb)
5 small parsnips, peeled, halved lengthwise and quartered (1 lb)
3 med turnips, peeled and quartered (about 1 lb)
6 small carrots, peeled, halved lengthwise and quartered crosswise (1 lb)
1/2 cup sugar
1/4 cup butter or margarine
1 tsp dry mustard
1/2 tsp salt
1/4 cup water
12 large green onions, including tops, trimmed to 5-inch lengths

In a heavy 4-quart saucepan or Dutch oven cook potatoes, parsnips, and turnips, covered, in boiling salted water for 10 minutes. Add carrots. Cook 8 minutes longer or till just tender. Remove vegetables from heat. Drain and set aside.

Meanwhile, in heavy 4-quart saucepan or Dutch oven heat sugar over medium-low heat without stirring till It just begins to melt. (If using the same pan, rinse and dry before caramelizing sugar.) Heat and stir for 3 to 5 minutes or till golden brown. Stir in the butter, dry mustard, and salt. Gradually add the water. Cook and stir over low heat for 4 to 6 minutes or till smooth (Mixture will be sticky and thick in places but will become smooth with cooking) Add the cooked vegetables and green onions. Cook and stir for 2 to 4 minutes or till vegetables are glazed and heated through. Using a slotted spoon, remove vegetables; arrange on serving platter with turkey.

Makes 8 to 10 servings.

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Cajun Country -- New Iberia, Louisiana