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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 tablespoons (3/4 stick) butter |
1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes |
1 1/2 pounds carrots, peeled, cut into 1-inch lengths |
1 1/2 pounds parsnips, peeled, cut into 1-inch lengths |
1 3/4 cups turkey stock or canned low-salt chicken broth |
1/3 cup (packed) golden brown sugar |
Directions:
1. Melt butter in heavy large skillet over medium-high heat. Add turnips, carrots and parsnips. Sauté vegetables 5 minutes, stirring often. Stir in Turkey Stock and sugar. Cover; bring to boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes. (Can be prepared 6 hours ahead; refrigerate. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.) Season vegetables to taste with salt and pepper.
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