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June 05, 2006
Glazed Baby Carrots & Turnips
This is colorful adaptation of the farm's favorite turnip recipe.
Glazed Baby Carrots & Turnips
1 bunch baby carrots cut in 2" lengths
1 bunch baby turnips, reserve the greens
1/4 c. butter
1/2 tsp sugar
Salt & freshly ground pepper to taste
1/2 TBS olive oil
1 TBS fresh lemon juice
Trim the stems from the turnip greens. Rinse the greens and set aside. Melt the butter in a heavy skillet over medium heat. Add the carrots and turnips and seasonings. Toss to coat with the melted butter. Cook over medium heat without stirring until lightly golden. Turn the vegetables and cook long enough to allow the other side to carmelize and the vegetables to be tender through. While the root vegetables are cooking, quickly wilt the turnip greens in the oilve oil over medium heat. Drizzle with lemon juice. Serve the greens with the glazed veggies for a colorful sweet and sour side dish.
Posted by Christine at June 5, 2006 03:44 PM
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