French Braised Carrots and Turnips my favorite turnip recipe

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French Braised Carrots and Turnips

 

1 bunch carrots, cleaned

1 bunch turnips, peeled and halved

2 cups vegetable stock

2 tbsps. honey or sugar

2 tbsps. coconut oil or butter

chives, chopped, regular or garlic

sea salt and fresh ground pepper to taste

Chives for garnish

 

Cut carrots and turnips into 1/2-inch slices.

Place the carrots and turnips in a large, heavy

saucepan with the stock, sugar or honey, coconut oil

or butter, Brittany salt and freshly ground organic

pepper.

Cook them, partially covered, over medium heat until

they are tender, about 20 minutes.

Check the seasoning.

Sprinkle with chopped chives and serve in a warmed

serving dish.

Yields 4 to 6 servings.