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Lemony Glazed Turnips and Carrots


Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.













Low Cholesterol, Trans-fat Free, Good source of fiber


1 tablespoon butter
1 tablespoon olive oil, extra-virgin
16 ounces turnip
1 pound, peeled and cut into 1/2-inch cubes
2 large carrots
10 ounces, peeled and slice into 1/2-inch thick slices on bias
1 cup stock
chicken or vegetable
2 tablespoons brown sugar, dark
salt and black pepper
to taste
2 teaspoons thyme
freshly chopped, or 1 teaspoon dried
1 each lemon
zest, freshly grated, and 1/2 tablespoon freshly squeezed lemon juice


Note: Try to look for the smallest turnips if possible.

Add both butter and olive oil in a large nonstick skillet over medium-high heat.

Heat until the butter melts and starts bubbling, swirling the pan to let the butter evenly coat.

Add the turnips and carrots in almost a single layer.

Cook in the pan for about 5 minutes. Do not stir.

Stir and keep cooking until all the sides are nicely browned, stirring a few times, which will take about another 5 minutes.

Stir in the broth, brown sugar, salt, pepper to taste, lemon zest and thym leaves.

Put the lid on, reduce the heat to medium or medium-low depending on how hot your stove is.

Simmer until all the vegetables are fork tender, but not mushy, 8 to 10 minutes.

Take the lid off the skillet, turn up the heat to high, stirring constantly, and cook until most of the liquid has been evaporated and the vegetables are nicely glazed by the reduction, about 2 minutes.

Remove the skillet from the heat, and mix in the lemon juice until well combined.

Serve warm.

Season with more salt, black pepper, and lemon juice if desired.


* not incl. in nutrient facts

Add review





I am not a lover of turnips but I gave this recipe a try and loved it.

about 12 years ago

Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 12944% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 260mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 123% Vitamin C 34%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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