Glazed Baby Turnips and Carrots |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe was created to accompany Crown Roast of Lamb . Ingredients:
1 pound baby turnips (about 2 pounds with greens attached) or regular turnips |
3/4 pound baby carrots (about 2 pounds with green attached) |
1 1/2 tablespoons unsalted butter |
1/2 teaspoon sugar |
Directions:
1. Trim baby turnips and carrots, leaving about 1/2-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.
2. 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.
|
|