Vanilla-Braised Carrots And Turnips

1. 1

   Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat.

2. 2

   Set aside.

3. 3

   Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer.

4. 4

   Add carrots and turnips, and dust with sugar.

5. 5

   Saute, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes.

6. 6

   Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.

7. 7

   Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

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