Glazed Salsify and Carrots

Salsify is a vegetable whose flavor improves immensely with a light touch of garlic and butter. This recipe is a classic...
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Glazed Salsify and Carrots

Maura McEvoy

Salsify is a vegetable whose flavor improves immensely with a light touch of garlic and butter. This recipe is a classic way to glaze root vegetables

V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

4
Servings
56
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 salsify, peeled and sliced on the diagonal
  • 2 carrots, sliced on the diagonal
  • 1 clove garlic, smashed
  • 2 Tablespoons butter
  • 1 Tablespoon sugar
  • Salt
  • Fresh lemon juice, to taste
  • Ancho chile powder, to taste

Directions

Combine the salsify, carrots, garlic, butter, sugar, salt, a squeeze of lemon juice, and 2 cups of water in a medium saucepan. Simmer until the vegetables are tender, the liquid has evaporated, and the vegetables are lightly glazed, about 20 minutes. Swirl the vegetables in the saucepan so the glaze evenly coats them. Sprinkle with ancho chile powder just before serving.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Calcium, Ca
3mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Phosphorus, P
2mg
0%
Sodium, Na
33mg
2%
Water
1g
0%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.