Glazed Carrots and Turnips |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious. Ingredients:
3 tablespoons butter or 3 tablespoons margarine, separated |
6 purple turnips |
2 cups carrots |
1/2 lb white pearl onion (optional) |
1/2 cup chicken broth or 1/2 cup beef broth or 1/2 cup water |
1 -2 tablespoon sugar |
1/4 teaspoon dried thyme |
1/4 cup fresh parsley |
Directions:
1. Peel and chop vegetables.
2. Melt 2 T butter or margarine in a large pan.
3. Add vegetables and stir to coat.
4. Add liquid, sugar and thyme.
5. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
6. Remove cover and simmer until all the liquid is absorbed.
7. Add 1 T. butter or margarine and parsley and stir until butter melts.
8. Serve hot.
9. Leftovers microwave well.
10. To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.
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