Candied Root Vegetables

• 6 tablespoons (3/4 stick) butter
• 1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes
• 1 1/2 pounds carrots, peeled, cut into 1-inch lengths
• 1 1/2 pounds parsnips, peeled, cut into 1-inch lengths
• 1 3/4 cups Turkey Stock or canned low-salt chicken broth
• 1/3 cup (packed) golden brown sugar

1. Melt butter in heavy large skillet over medium-high heat.
2. Add turnips, carrots and parsnips.
3. Saute vegetables 5 minutes, stirring often.
4. Stir in Turkey Stock and sugar.
5. Cover; bring to boil.
6. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes.
7. (Can be prepared 6 hours ahead; refrigerate.
8. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.)
9. Season vegetables to taste with salt and pepper.

butter, carrots, parsnips, turkey stock, golden brown sugar

Taken from www.epicurious.com/recipes/food/views/candied-root-vegetables-104284 (may not work)