This tasty side dish celebrates the roots and warms the belly while nourishing the body and mind. Note: If you use red beets, the whole dish will turn pink. To avoid this, cook the beets separately and toss in just before serving. You can also use gold beets.
- 3 c root vegetables choose carrots, rutabaga, beets, or parsnips (or a combination or all); peeled & diced
- 1/4 c water or stock
- 2 T sugar
- 1 boullion cube
- 3 T butter
Place the diced roots into a skillet with the water or stock and bouillon cube over medium heat. Simmer until the water has evaporated and the roots are tender, about 15 minutes.
Stir in the butter, let melt. Sprinkle on the sugar. Gently cook and stir the roots until the butter and sugar cook into a brown, sticky coating on to the roots, about 10 minutes. Serve hot.
photos: CCF staff