Glazed Carrots and Turnips

READY IN: 50mins
Recipe by tisnewfiegirl

Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.

Top Review by Lise S.

I love summertime for all the fresh produce found at A Farmers' market. I brought home some purple turnips and looked up this recipe. I also used fresh parsley from the local farmers which is a real added bonus from the store bought old and tough if not wilted variety. This was a good and flavorful recipe which was simple to put together. I served with leftover pork roast purchased from a local producer and mixed up Sangria for a great dinner at home!

Ingredients Nutrition

Directions

  1. Peel and chop vegetables.
  2. Melt 2 T butter or margarine in a large pan.
  3. Add vegetables and stir to coat.
  4. Add liquid, sugar and thyme.
  5. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  6. Remove cover and simmer until all the liquid is absorbed.
  7. Add 1 T. butter or margarine and parsley and stir until butter melts.
  8. Serve hot.
  9. Leftovers microwave well.
  10. To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.

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