Glazed Carrots and Turnips
Categories: Carrots, Southern, Soul Food, White Turnips
3 tablespoons of butter or margarine
1 pound of white turnips, peeled and cut into 1 1/2 inch thin strips
2 medium carrots, cut into 1 1/2 inch thin strips
1 cup of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of white pepper
2 tablespoons of sugar
2 tablespoons of chopped parsley |
Instructions: Melt butter over medium heat in a 10 inch skillet. Add turnips and carrots; toss to coat them with butter. Add broth. Cover and cook for 6 minutes. Increase heat to high. Season with salt and pepper. Cook uncovered for 10 minutes or until the vegetables are tender and liquid is reduced and syrupy. Sprinkle sugar over vegetables and reduce heat to medium. Cover and cook, shaking the pan to toss vegetables, for about 1 minute or until vegetables are glazed and shiny. Garnish with parsley if desired. Makes 6 servings |
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