Lemon-Thyme Glazed Turnips and Carrots
When selecting turnips, choose the smallest available (about the size of plums), as they tend to be less fibrous and less bitter than their larger counterparts. Do not substitute yellow turnips for the white turnips called for in this recipe.
Serves 4 as a side dish
1 1/2 tablespoons unsalted butter
1 pound white turnips, peeled and cut into 3/4-inch cubes (about 2 cups)
3 medium carrots (about 9 ounces), peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias
2/3 cup low-sodium chicken broth or vegetable broth
1 1/2 tablespoons packed brown sugar
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 teaspoon fresh thyme leaves
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1. 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.
2. Uncover, increase heat to high, and cook, stirring frequently, until liquid in skillet reduces to glaze, about 1 minute. Stir in lemon juice, transfer to serving dish, and serve immediately.
From Cooks Illustrated Magazine January 2005