Maple Syrup Glazed Turnips, Carrots And Parsnips

• 1 tablespoon canola or any neutral oil
• 1 pound parsnips, peeled and cut into 1-inch lengths (halved or quartered if thick)
• 1 pound turnips, peeled and cut into 1-inch wedges
• 2 large carrots, peeled and cut into 1-inch lengths
• 1 cup homemade or purchased low-sodium chicken broth or braising liquid from pot roast
• 1/2 cup Organic maple syrup or honey
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 -3 tablespoons unsalted butter
• 2 sprigs fresh or 1/2 teaspoon dry rosemary
• 3-4 ribbons orange peel, white pit removed
• 2 tablespoons orange liqueur, such as Grand Marnier
• 2 star anise
• 1 cup seedless grapes (optional)
• 1/2 cup roasted and slightly salted Pistachios

1. In a large skillet, heat oil over medium-high. Add rosemary and star anise. Saute for 1-2 minutes; then add parsnips, carrots and turnips; cook, stirring once, until beginning to brown, about 3 minutes.
2. Add broth, maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, about 10 minutes.
3. Uncover, add orange peel and cook over medium-high until parsnips, carrots and turnips are tender and liquid is syrupy, 8 to 12 minutes more. Add orange liqueur, grapes and pistachios and cook for a couple minutes more.
4. Remove skillet from heat; add butter, and swirl skillet until melted. Taste and season with more salt and pepper, if needed.
5. Serve hot or warm alongside your favorite meat or poultry mane course.
6. Note: Lately I have been using Extra Virgin Avocado Oil, which is rich in Omega 3, 6, 9 & Vitamin A, D, E; it also has a high burning point, which makes it perfect for frying, cooking & salads. I recommend to try it.

neutral oil, parsnips, wedges, carrots, chicken broth, maple syrup, redwine vinegar, salt, butter, rosemary, orange peel, orange liqueur, anise, grapes, pistachios

Taken from food52.com/recipes/14565-maple-syrup-glazed-turnips-carrots-and-parsnips (may not work)