Carrots And Turnips With Honey Pecans

1. 1

   Peel and cut carrots into no larger than 1/2-inch slices. Peel turnips and cut them into 1-inch cubes. Place carrots and turnips in a medium saucepan and fill with enough water to cover the vegetables. Cover pan loosely and bring water to a boil. Reduce heat to medium and boil for about 15 minutes or until vegetables are tender. I use a small pointed sharp knife to test tenderness-they are done when the knife easily slides in and out.

2. 2

   While carrots and turnips boil, make the honey pecans. Place a medium skillet on medium to medium high heat. Add 1 tablespoon of butter and the honey. Stir gently as the butter melts. Add pecans, and cook for a couple minutes. Remove from heat and spread pecans in a single layer on a parchment paper lined baking sheet to dry out. Allow enough space between pecan pieces to prevent excessive clumping.

3. 3

   When carrots and turnips are tender, drain them. Add the remaining butter, salt and brown sugar and toss to combine. Then mash them using a potato masher. Place them in a serving bowl. Break up the pecan clumps and sprinkle them over the mashed carrots and turnips.

* Per serving · 4 servings · Values may vary.

No additional tips available.