Glazed Turnips And Carrots With Lemon And Thyme

Ingredients

1-1⁄2 tablespoons unsalted butter
1 pound white turnips, peeled and cut into 3⁄4-inch cubes
3 carrots, peeled, tapered ends sliced 1⁄2 inch thick on bias, large upper portions halved lengthwise, then sliced 1⁄2 inch thick on bias
2⁄3 cup low-sodium chicken broth or vegetable broth
1-1⁄2 tablespoons packed brown sugar
1 teaspoon fresh thyme
1 teaspoon grated lemon zest plus 1 teaspoon juice
1⁄2 teaspoon salt
1⁄8 teaspoon pepper

Instructions

Melt butter in 12-inch nonstick skillet over medium-high heat. Add turnips and carrots in even layer and cook, without stirring, until browned, about 4 minutes. Stir and continue to cook, stirring occasionally, until well browned on all sides, about 4 minutes longer. Add broth, sugar, thyme, lemon zest, salt, and pepper. Cover skillet, reduce heat to medium-low, and simmer until vegetables are just tender (vegetables will give only slight resistance when poked with paring knife), about 8 minutes.
Uncover, increase heat to high, and cook, stirring frequently, until liquid in skillet reduces to glaze, about 1 minute. Stir in lemon juice and serve immediately.

Glazed Turnips And Carrots With Lemon And Thyme

Ingredients

Instructions

Tags

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