Glazed Turnips And Parsnips

• 2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
• 1 pound parsnips, peeled and cut into 1/2-inch slices
• 1 1/2 cups frozen pearl onions
• 2 teaspoons kosher salt
• 3 tablespoons cane vinegar, divided*
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (3-inch) cinnamon stick
• 1 bay leaf
• 1/4 teaspoon dried crushed red pepper
• 3/4 cup cane syrup
• 1/2 cup vegetable broth

1. Bring first 4 ingredients, 1 Tbsp. vinegar, and water to cover to a boil in a Dutch oven. Cook, stirring occasionally, 12 to 15 minutes or until vegetables are just tender; drain.
2. Cook butter and next 4 ingredients in a large skillet over medium heat, stirring constantly, 1 minute or until butter melts and spices are fragrant. Add turnip mixture; saute 8 to 10 minutes or until lightly browned and tender. Discard bay leaf and cinnamon.
3. Stir in cane syrup, broth, and remaining 2 Tbsp. vinegar, and cook, stirring often, 8 to 10 minutes or until mixture is slightly thickened and vegetables are coated. Add salt to taste.
4. *Apple cider may be substituted.
5. Note: We tested with Steen's Pure Louisiana Cane Vinegar.

wedges, parsnips, frozen pearl onions, kosher salt, cane vinegar, butter, olive oil, cinnamon stick, bay leaf, red pepper, cane syrup, vegetable broth

Taken from www.myrecipes.com/recipe/glazed-turnips-parsnips (may not work)