Wednesday, March 10, 2010

Glazed Carrots and Turnips

Another delicious contribution by WE CSA member Audrey!

  • 1 1/2 tablespoon butter
  • 1 pound white turnips (or other), trimmed, peeled, cut in 3/4" cubes
  • 2 large carrots, trimmed, peeled, cut in 1/2" slices
  • 2/3 c vegetable broth
  • 1 tablespoon agave nectar or honey
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice

Melt the butter in a large nonstick skillet. Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 3 or 4 minutes till browned. Turn and cook another 3 or 4 minutes. Add the broth, honey, salt, pepper, thyme and lemon zest and stir to coat. Cover, reduce heat to medium low and simmer until vegetables are just tender. Uncover and increase heat to high, stirring frequently until liquid cooks down to a glaze. Stir in lemon juice and serve.

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