My favorite way to cook root vegetables is to glaze them.  This technique of cutting the root vegetables and placing them in a saucepan along with flavorings and seasonings, and liquid to cover, you slowly cook the vegetables until the liquid has reduced and the veggies become fork tender.  A number of flavors work very well with this glazing technique: orange juice, brown sugar and water, pomegranate juice, or like in this recipe, a sweet yet savory mixture of grainy mustard, maple syrup and stock.  A touch of white wine in any flavor combination is always a good idea, and any root vegetables or a mix of them works wonderfully: turnips, carrots, celery root, rutabagas, parsnips….you name it.  I like serving this glazed parsnip dish over some bitter greens, along with a snip of fresh chives or parsley.

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Tagged: chicken stock, coarse grain mustard, fresh parsley, glazed parsnips, glazed root vegetables, grainy mustard, maple syrup, mustard, mustard and maple-glazed parsnips, parsnips, root vegetables, side dish, vegetarian, white wine