Glazed baby turnips and carrots

1 servings

Ingredients

Quantity Ingredient
1 pounds Baby turnips; (about 2 pounds with
; greens attached) or
; regular turnips
¾ pounds Baby carrots; (about 2 pounds with
; green attached)
1½ tablespoon Unsalted butter
½ teaspoon Sugar

Directions

Trim baby turnips and carrots, leaving about ½-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

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.

Serves 6.

Gourmet April 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes