glazed carrots and turnips

glazed carrots and turnips

Photo by joanmarie

  • Prep Time


  • Total Time


  • Servings



  • ¾ pound turnips, cut into 1-inch pieces

  • ¾ pound carrots, cut into 1-inch pieces

  • 2 teaspoons unsalted butter

  • ½ teaspoon sugar

  • Kosher salt and freshly ground black pepper


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


Facebook Conversations