Glazed Carrots and Turnips

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“Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and chop vegetables.
  2. Melt 2 T butter or margarine in a large pan.
  3. Add vegetables and stir to coat.
  4. Add liquid, sugar and thyme.
  5. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  6. Remove cover and simmer until all the liquid is absorbed.
  7. Add 1 T. butter or margarine and parsley and stir until butter melts.
  8. Serve hot.
  9. Leftovers microwave well.
  10. To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.

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