Vanilla-Braised Carrots And Turnips

• 1 cup chicken stock
• 1 vanilla bean, split lengthwise
• 2 tablespoons unsalted butter
• 4 carrots, peeled and cut in 1-inch chunks
• 4 medium-size white turnips, peeled and cut in eighths
• 1/2 teaspoon sugar
• Salt and freshly ground black pepper to taste

1. Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat.
2. Set aside.
3. Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer.
4. Add carrots and turnips, and dust with sugar.
5. Saute, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes.
6. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
7. Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.

chicken stock, vanilla bean, unsalted butter, carrots, white turnips, sugar, salt

Taken from cooking.nytimes.com/recipes/5899 (may not work)