- Nathan Myhrvold born (1959)
Glazed Carrots and Turnips
- 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.
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.
This recipe was adapted from the original on FoodNetwork.com