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.