Autumn Candied Root Vegetables

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Autumn Candied Root Vegetables

 

1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes

6 tablespoons butter

1 1/2 lbs. parsnips, peeled, cut into 1-inch lengths

1 1/2 lbs. carrots, peeled, cut into 1-inch lengths

1/3 cup golden brown sugar

1 3/4 cups  broth  

 

Melt butter in skillet over medium-high heat. Add turnips, carrotsand parsnips.

Saute 5 minutes, stir often. Stir in broth and sugar. Cover, bring to a boil.

Uncover; reduce heat to medium and simmer until vegetables are tender and liquid

is reduced to syrup, stir often, about 30 minutes. Season with salt and pepper

to taste. Serves 12.