62 NOVEMBER 2019
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GINGER- AND MOLASSES-GLAZED
ROOT VEGETABLES
Plucked from the F&W archives, this simple side is a
must-have for your Thanksgiving spread. I updated the
original matchstick knife cuts for easier rounds and
half-moons and added parsnips for earthy sweetness.
The hot bite of ginger brings an extra zip that will make
your guests demand seconds. —DAVID MCCANN
F&W COOKS
TOTAL 50 MIN; SERVES 8
1 lb. carrots, peeled and cut
diagonally into^1 / 8 -inch-thick coins
1 lb. parsnips, peeled and cut
diagonally into^1 / 8 -inch-thick coins
1 lb. turnips, peeled, halved, and cut
into^1 /^8 -inch-thick half-moons
6 Tbsp. unsalted butter (3 oz.), cut
into pieces, divided
2 tsp. grated garlic
2 tsp. grated peeled fresh ginger
2 Tbsp. unsulfured molasses (such as
Grandma’s Molasses)
2 Tbsp. water
1 tsp. kosher salt
1 /^4 tsp. coarsely ground black pepper
Chopped fresh flat-leaf parsley, for
garnish
- Bring a large pot of salted water to a boil
over high. Meanwhile, fill a large bowl with
ice water, and set aside. Add carrots and
parsnips to boiling water; cook 3 minutes.
Add turnips, and cook until vegetable mix-
ture is crisp-tender, about 2 minutes.
Using a slotted spoon or a spider, immedi-
ately transfer vegetable mixture to ice
bath to cool. Drain and transfer to a paper
towel–lined baking sheet. Pat dry.
- Melt^1 / 4 cup butter in a large skillet over
medium until sizzling. Add garlic and gin-
ger. Cook, stirring often, until fragrant
and no longer raw, about 2 minutes. Add
carrot mixture, molasses, 2 tablespoons
water, salt, pepper, and remaining 2 table-
spoons butter. Cook, stirring constantly,
until vegetable mixture is glazed, 2 to 4
minutes. Remove from heat, and transfer
to a serving platter. Garnish with parsley,
and serve immediately.
MAKE AHEAD Carrots, parsnips, and
turnips may be blanched 1 day ahead.
