Roasted Teriyaki Root Vegetables And Cranberry Teriyaki sauce for Turkey

(Did you know that the ‘Yaki” in teriyaki is to roast over open fire in Japanese? The “teri” comes  from the verb “terimasu” which means to shine.)

INSTRUCTIONS:

ASlice and blanch an assortment of root vegetables: Winter squash, carrots, parsnip, turnips, etc.

Toss to coat with butter

Grill on a salamander, char grill or roast in  a 550 degree oven until browned.

Brush or toss with CHEF MYRON’S PREMIUM TERIYAKI

Finish to carmelize sauce under the broiler or in the oven a la minute.

Cranberry Teriyaki sauce for Roast Turkey

Combine 2 C. CHEF MYRON’S PREMIUM TERIYAKI with 1 C. Cranberry Jelly.

Heat while whisking to incorporate thoroughly.

Reduce if necessary to syrup viscosity

Baste turkey portion during last 10 min. of baking.

Serve on side in soufflé.