Makes 4 servings. Difficulty
4-5 carrots, trimmed, peeled & cut into 2 inch pieces 1 turnip, peeled and cut into 2-inch X 1/2 inch pieces 2 teaspoons sugar 1 Tablespoon unsalted butter Salt and freshly ground black pepper 2 Tablespoons fresh chives, chopped
Place carrots in a large shallow pan and cover with just enough water to come about half way up sides of carrots. Add sugar, butter and about 1/4 teaspoon of salt. Bring to a boil; cover pan and cook over medium-high heat for 4 minutes. Add turnip pieces to pan and continue to cook, covered, for about 5 minutes longer, shaking pan occasionally, until both carrots and turnips are just tender. Uncover pan and continue to cook at a rapid boil to evaporate remaining liquid in pan.
When liquid is gone, shake pan to move vegetables around. They will begin to glaze and color. Lower heat and continue to shake pan periodically until vegetables are tender and nicely caramelized on all sides. Adjust seasonings to taste with salt and freshly ground black pepper. Serve garnished with chopped chives.