Greg DuPree
Active Time
N/A
Total Time
50 MIN
Yield
Serves : 8

I’ve been an avid reader of Food & Wine magazine since the beginning. And for 38 of those 40 years, I was privileged to work frequently in the Food & Wine Test Kitchen with many remarkable cooks. As you can imagine, I have come to love the recipes in this magazine, and I have made them countless times over the decades.

But there are a few recipes that I love so much that they’ve joined the rotation at our house. Some have even become members of the holiday pantheon, and we all know what an honor and a privilege that is! There hasn’t been a Thanksgiving since the mid-1980s that hasn’t included these savory (and just a little bit sweet) root vegetables that I found in F&W way back in 1985. They’ve even joined other F&W recipes on the menu when we hosted elaborate Christmas dinners for our circle of struggling actor friends. I realize root vegetables don’t strike most people as sexy, but this recipe takes these workhorses of the winter kitchen—carrots, turnips, and parsnips—and turns them into a dish fit even for the most celebratory of holidays.

As a child, I hated cooked carrots. And turnips and parsnips never had a place at our family table. But the alchemy of ginger, garlic, and molasses makes these so good that not only does everyone ask for seconds, but I’ve taken to writing out the recipe before dinner because it’s inevitably demanded by multiple guests.

The original recipe didn’t include parsnips, but I added them because they bring a wonderful depth of flavor that contrasts beautifully with the carrot’s simpler sweetness. The turnips bring their own spicy crunch to the party. I also changed the cut of the vegetables from a very 1980s matchstick to simpler, more modern half-moons. This change of shape allows the vegetables to retain a bit more of the crunch we all appreciate. Spicy, sweet, savory with a nice crunch … What more could one want or expect from a side dish that deserves to be at the center of the table?

How to Make It

Step 1    

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 mixture is crisp-tender, about 2 minutes. Using a slotted spoon or a spider, immediately transfer vegetable mixture to ice bath to cool. Drain and transfer to a paper towel–lined baking sheet. Pat dry.

Step 2    

Melt 1/4 cup butter in a large skillet over medium until sizzling. Add garlic and ginger. Cook, stirring often, until fragrant and no longer raw, about 2 minutes. Add carrot mixture, molasses, 2 tablespoons water, salt, pepper, and remaining 2 tablespoons 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.

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