1 1/2 pounds assorted root vegetables
(choose 3-4 from: carrots, rutabaga, celeriac, beets, white turnips,
parsnips, russet potato, or small whole onions)
2 tbsp margarine, divided
1 tbsp sugar
1 1/2 cups water
salt to taste
Method :
Trim stem ends from each vegetable;
peel and rinse well under cold running water. Cut vegetables into 2-inch
chunks; arrange in a single layer in a large heavy nonstick skillet with
a cover.
Add 1 tbsp margarine, sugar and water
to come halfway up the sides of vegetables. Cover tightly. Bring to a
boil, lower heat, and simmer 15 minutes.
Remove lid, raise heat to medium, and
continue cooking 10 minutes until liquid is reduced to a thick syrup or
glaze. Shake pan to move the vegetables around and keep them from
sticking. Turn off heat, add remaining tablespoon margarine, salt to
taste, and toss or stir carefully to combine.
