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Lemon-Thyme Glazed Turnips and Carrots Recipe

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This recipe for Lemon-Thyme Glazed Turnips and Carrots is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ tbsp. unsalted butter
1 lb. white turnips, peeled and cut into 3/4-inch cubes (about 2 cups)
3 medium carrots (about 9 oz.), peeled, tapered ends sliced 1/2-inch thick on bias, large upper portions halved lengthwise then cut into 1/2-inch thick on bias
2/3 cup low-sodium chicken or vegetable broth
1½ tbsp. packed brown sugar
1/2 tsp. table salt
1/8 tsp. ground black pepper
1 tsp. fresh thyme leaves
1 tsp. grated zest plus 1 tsp. juice from 1 lemon
Directions:
Directions:
Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, swirl to coat skillet. Add turnips and carrots in an even layer; 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, brown sugar, salt, pepper, thyme, and lemon zest. Cover skillet, reduce heat to medium-low, and simmer until vegetables are just tender, about 8 minutes.

Uncover, increase heat to high, and cook, stirring frequently, until liquid in skilled reduces to glaze, about 1 minute. Stir in lemon juice, transfer to serving dish, and serve immediately.

 

 

 

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