He Cooks, She Cooks

Balsamic Glazed Winter Vegetables

Still playing with the experiment of Kevin trying orange squashes and sweet potatoes. This recipe was deemed "too sweet" by the husband, and "too sour" by the daughter. I personally loved it.

Balsamic Glazer Winter Vegetables

1 bag diced mixed winter vegetables (about 2 cups)
< >< >< >< >includes sweet potato, turnip, carrot, squash
1/4 c water
1 T butter
1 T light brown sugar
1/4 c water + 1/4 c balsamic vinegar

Heat wok to very hot. Coat with safflower or other high smoke point oil and stir fry small diced vegetables for about five minutes. Add water and let sizzle away until water is gone. Toss with butter and sugar until both are melted and vegetables are glazed. Add mixed water and balsamic. Let stew and sizzle for a minute or two, then slide vegetables up the side and let sauce reduce in the center. Once reduced to a glaze, toss it all back together again and serve.