Glazed Turnips And Parsnips With Maple Syrup

Ingredients

1 tablespoon vegetable oil, such as safflower

1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)

1 pound turnips, peeled and cut into 1-inch wedges

1 cup canned reduced-sodium chicken broth or water

1/2 cup pure maple syrup

2 tablespoons red-wine vinegar

Coarse salt and ground pepper

2 tablespoons unsalted butter

2 sprigs fresh rosemary

Preparation

In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.

Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).

Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.