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.
olive oil, extra-virgin
1 pound, peeled and cut into 1/2-inch cubes
10 ounces, peeled and slice into 1/2-inch thick slices on bias
chicken or vegetable
brown sugar, dark
salt and black pepper
freshly chopped, or 1 teaspoon dried
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.
Season with more salt, black pepper, and lemon juice if desired.