This recipe was created to accompany Crown Roast of Lamb.

Serves 6.

INGREDIENTS

  • 1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
  • 3/4 pound baby carrots (about 2 pounds with green attached)
  • 1 1/2 tablespoons unsalted butter
  • 1/2 teaspoon sugar

    DIRECTIONS

    Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.

    In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.