Glazed Carrots and Turnips Recipe
Daily Value: 4%
Low-Fat-Abs, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||29µg||7%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 3/4 pound turnips, cut into 1-inch pieces
- 3/4 pound carrots, cut into 1-inch pieces
- 2 teaspoons unsalted butter
- 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
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.
Recipe DetailsServings: 4
Notes and Substitutions:
This recipe was adapted from the original on FoodNetwork.com
Be a Part of the Conversation
Have something to say?
Add a comment (or see what others think).