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1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes
6 tablespoons butter 1 1/2 lbs. parsnips, peeled, cut into 1-inch lengths 1 1/2 lbs. carrots, peeled, cut into 1-inch lengths 1/3 cup golden brown sugar 1 3/4 cups broth Melt butter in skillet over medium-high heat.
Add turnips, carrots and parsnips. Saute 5 minutes, stirring often. Stir in broth and sugar. Cover, bring to a boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stir often, about 30 minutes. Season with salt and pepper to taste. Serves 12. -- Courtesy of Myrtle |