An African American Cookbook/Phoebe Bailey 2002

Glazed Carrots and Turnips
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 Tbsp butter 1 lb white turnips 2 medium-sized carrots
1 cup chicken broth 1/2 tsp salt, optional 1/4 tsp white pepper
2 Tbsp sugar 2 Tbsp chopped parsley



1 Melt butter in large skillet.
2 Peel turnips and carrots. Slice both into julienne strips. Add to butter. Stir until coated.
3 Pour in broth. Cover and cook over medium heat 6 minutes.
4 Season with salt and pepper.
5 Increase heat to high. Cook uncovered 10 minutes, or until vegetables are tender and liquid is reduced and syrupy.
6 Sprinkle sugar over vegetables. Reduce heat to medium.
7 Stir the vegetables gently to distribute the sugar. Cover and cook for another minute. Remove from heat. Vegetables should be glazed and shiny.
8 Garnish with parsley.

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