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My Best Recipe

. . . Adding Interest to a Standard Vegetable

February 25, 1988|JENNIFER SWIFT, and Irvine

"The following recipe is my own--or rather changed enough from the original to be a different recipe," writes Jennifer Swift. "It rose from the need to make a standard vegetable interesting. I used to make glazed carrots with a raspberry liqueur, which is expensive. So I substituted Triple Sec, and added a few other elements."

CARROT AND PARSNIP JULIENNE

1 to 2 tablespoons butter

1/2 large parsnip, peeled, sliced in half crosswise and julienned

1 medium carrot, peeled, sliced in half crosswise and julienned

1/4 to 1/2 cup Triple Sec

1 teaspoon to 1 tablespoon brown sugar

Melt enough butter to cover bottom of small skillet. Saute parsnip 1 minute, then add carrot strips. Saute another 2 minutes, adding more butter if needed.

Pour in enough Triple Sec to cover vegetables. Lower heat and simmer, covered, about 5 minutes or until tender. Uncover and reduce Triple Sec over high heat. Add brown sugar to taste, stirring, until glaze is formed. Makes 1 to 2 servings.

Note: Minced mint leaves may be substituted for brown sugar.

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