Glazed Carrots And Turnips

• 3 tablespoons butter or 3 tablespoons margarine, separated
• 6 purple turnips
• 2 cups carrots
• 1/2 lb white pearl onion (optional)
• 1/2 1/2 cup beef broth or 1/2 cup water
• 1 -2 tablespoon sugar
• 1/4 teaspoon dried thyme
• 1/4 cup fresh parsley

1. Peel and chop vegetables.
2. Melt 2 T butter or margarine in a large pan.
3. Add vegetables and stir to coat.
4. Add liquid, sugar and thyme.
5. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
6. Remove cover and simmer until all the liquid is absorbed.
7. Add 1 T. butter or margarine and parsley and stir until butter melts.
8. Serve hot.
9. Leftovers microwave well.
10. To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.

butter, purple, carrots, white pearl onion, beef broth, sugar, thyme, parsley

Taken from www.food.com/recipe/glazed-carrots-and-turnips-150031 (may not work)