Fried turnip and parsnip in syrup

Description

In a large skillet, heat the oil over medium heat. Add the parsnip and rutabaga and cook, stirring, until the vegetables begin to brown, about 2 minutes. Add the broth, maple syrup, and vinegar; season with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer until tender, about 10 minutes. Uncover and simmer over medium heat until the rutabaga is soft and the liquid has thickened, 7 to 9 minutes. You should have a small amount of liquid remaining. Remove the skillet from the heat, stir in the butter, season with salt and pepper, garnish with rosemary, and serve.

Instructions