| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Baby turnips; (about 2 pounds with |
|
|
; greens attached) or |
|
|
; regular turnips |
| 3/4 |
lb |
Baby carrots; (about 2 pounds with |
|
|
; green attached) |
| 1 1/2 |
tb |
Unsalted butter |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Trim baby turnips and carrots, leaving about 1/2-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
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