Shelly's Recipe

CARAMELIZED NEW ENGLAND VEGETABLES

Category: Sides

6 small red potatoes, halved
5 small parsnips, peeled, halved lengthwise and quartered
3 medium turnips, peeled, halved lengthwise and quartered
6 small carrots, peeled, halved lengthwise and quartered
1/2 cup sugar
1/4 cup butter
1 tsp dry mustard
1/2 tsp salt
1/4 cup water
12 large green onions, including tops, trimmed into 5 inch lengths

In a Dutch oven, cook first 3 vegetables, uncovered, in boiling salted water for 10 minutes. Add carrots, cook 8 minutes longer or until just tender. Remove from heat, drain and set aside.

In a saucepan, heat sugar over medium-low heat without stirring until it begins to melt. Heat and stir for 3-5 minutes or till golden brown. Stir in butter, mustard and salt. Gradually add the water. Cook and stir over low heat for 4-6 minutes or till smooth. (Mixture will be sticky and thick in places but will become smooth with cooking.)

Add the cook vegetables and onions. Cook and stir 2-4 minute or until vegetables are glazed and heated through. Using a slotted spoon, remove vegetables; arrange on serving platter. Serves 8-10