Honey-glazed Carrots and Turnips

1. 1

   Place the carrots and turnips in a medium saucepan and just barely cover with cold water.

2. 2

   Add a little salt and bring to a boil.

3. 3

   Lower the heat and simmer for about 2 minutes, until the vegetables are tender but still firm.

4. 4

   Drain and shock the vegetables in ice water.

5. 5

   Melt the butter in a large skillet over low heat and stir in the honey.

6. 6

   Add the vegetables, thyme sprigs, and about 3 tablespoons water.

7. 7

   Raise the heat to medium and cook, stirring now and then, until the liquid becomes a light, syrupy glaze and the vegetables begin to brown.

8. 8

   Sprinkle in a little more water if they are browning too fast or start to look greasy.

9. 9

   Season to taste with salt, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.