Mark's recipe was stolen by Piper

[Guest guest]

I even called her on it.

She was rude.

Pete

 

--- On Fri, 12/4/09, Pete <petewalley wrote:

 

> Pete <petewalley

> [recipes_4u_2try] Piper this is Mark's recipe where's the creditRe:

Autumn Candied Root Vegetables

> recipes_4u_2try

> Friday, December 4, 2009, 12:07 AM

> Mark posted this in Family Heriloom

> group and a few other groups I'm in on 11-22

>

> Pete

>

> Autumn Candied Root Vegetables

>

> 1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes

> 6 tablespoons butter

> 1 1/2 lbs. parsnips, peeled, cut into 1-inch lengths

> 1 1/2 lbs. carrots, peeled, cut into 1-inch lengths

> 1/3 cup golden brown sugar

> 1 3/4 cups broth

>

> Melt butter in skillet over medium-high heat. Add turnips,

> carrotsand parsnips. Saute 5 minutes, stir often. Stir in

> broth and sugar. Cover, bring to a boil. Uncover; reduce

> heat to medium and simmer until vegetables are tender and

> liquid is reduced to syrup, stir often, about 30 minutes.

> Season with salt and pepper to taste. Serves

> 12.

>

>

>

> Sun Nov 22, 2009 11:21 am

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>

> Mark Midnite <midnight_weeds

> midnight_weeds

> Offline

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>

>

> recipes_4u_2try ,

> ~*Piper*~ <charmed.twilight wrote:

> >

> > Autumn Candied Root Vegetables

> >

> > 1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes

>

> > 6 tablespoons butter

> > 1 1/2 lbs. parsnips, peeled, cut into 1-inch lengths

> > 1 1/2 lbs. carrots, peeled, cut into 1-inch lengths

> > 1/3 cup golden brown sugar

> > 1 3/4 cups broth

> >

> > Melt butter in skillet over medium-high heat. Add

> turnips, carrotsand parsnips. Saute 5 minutes, stir often.

> Stir in broth and sugar. Cover, bring to a boil. Uncover;

> reduce heat to medium and simmer until vegetables are tender

> and liquid is reduced to syrup, stir often, about 30

> minutes. Season with salt and pepper to taste. Serves 12.

> >

>

>

>