Glazed Root Vegetables

Let's Cook

1. Step 1.

   Combine in a heavy saucepan: 1 pound root vegetables, such as carrots, turnips, parsnips, celery root, rutabaga, salsify, potatoes, or sweet potatoes, peeled and cut into ½-inch pieces; 1½ cups stock or broth; 4 tablespoons (½ stick) butter; (2 tablespoons white wine vinegar); 2 teaspoons sugar; ½ teaspoon salt

2. Step 2.

   Bring to a simmer, then cover, reduce the heat, and cook until the vegetables are just tender. Uncover and continue to cook, shaking the pan constantly over medium-high heat, until the liquid has reduced and the vegetables are coated with a golden glaze.