Glazed Carrots and Turnips

Total Time
50mins
Prep 20 mins
Cook 30 mins

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.

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.

Reviews

(3)
Most Helpful

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!

Lise S. July 06, 2016

This was wonderful. I really like turnips but this has to be the best I have ever tasted. Didn't have pearl onions so I just chopped up a small onion.Other than that, followed the recipe. From now on when I crave turnips this is what I will think of. Thanks for a great veggie dish.

beancooker March 03, 2007

Very nice and easy preperation. Enjoyed it very much. :)

Lori Mama November 25, 2006

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