Glazed Baby Turnips and Carrots

1. 1

   Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired.

2. 2

   If using regular turnips, peel and cut into 1-inch pieces.

3. 3

   In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes.

4. 4

   Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.