Glazed Turnips and Carrots
 

Glazed Turnips and Carrots

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SERVING SIZE

4-6

INGREDIENTS

1 bunch turnips

1 bunch carrots

1-1/2 Tbs unsalted butter

1/2 tsp sugar

salt and pepper to taste

 

INSTRUCTIONS

Trim baby turnips and carrots, leaving about 1/2-inch stems, and peel (clean area around stem well). Halve the carrots lengthwise, trying to keep part of the stem intact on each half. Quarter the turnips lengthwise (again, trying to keep stem in quarters). In a steamer set over boiling water, steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. In a large, heavy skillet, cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

  PRINT VERSION

vegetable plate

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