Caramelized New England Vegetables

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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.