Glazed Carrots and Turnips

Food Network

Ingredients

  • 3/4 Pounds  turnips, cut into 1-inch pieces
  • 3/4 Pounds  carrots, cut into 1-inch pieces
  • 2 Teaspoons  unsalted butter
  • 1/2 Teaspoon  sugar
  •   Kosher salt and freshly ground black pepper

Very few people know that carrots are easily enhanced with a bit of sweetness and take on a glazed-like quality. This carrot recipe uses sugar to sweeten them up and is a perfect addition to your Thanksgiving meal.

Directions

Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Notes

This recipe was adapted from the original on FoodNetwork.com

Nutrition

Calories per serving:

78 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

4%

Servings:

4
  • Fat 2g 3%
  • Carbs 14g 5%
  • Saturated 1g 6%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 2g 3%
  • Cholesterol 5mg 2%
  • Sodium 116mg 5%
  • Calcium 54mg 5%
  • Magnesium 20mg 5%
  • Potassium 436mg 12%
  • Iron 1mg 3%
  • Zinc 0mg 3%
  • Phosphorus 53mg 8%
  • Vitamin A 727µg 81%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 29µg 7%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 12µg 15%
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