GLAZED CARROTS AND TURNIPS

Photo by Joanmarie J.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3/4

    pound turnips, cut into 1-inch pieces

  • 3/4

    pound carrots, cut into 1-inch pieces

  • 2

    teaspoons unsalted butter

  • 1/2

    teaspoon sugar

  • Kosher salt and freshly ground black pepper

  • Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

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