Glazed Carrots and Turnips

• 3/4 pound turnips, cut into 1-inch pieces
• 3/4 pound carrots, cut into 1-inch pieces
• 2 teaspoons unsalted butter
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Put the vegetables in a skillet just large enough to hold them in a single layer.
2. Add enough water so that it comes halfway up their sides along with the butter and sugar.
3. Bring to a boil over high heat, then adjust the heat to maintain a simmer.
4. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar.
5. Simmer the vegetables until tender, about 8 to 10 minutes.
6. Remove the cover and raise the heat to high.
7. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze.
8. Season with salt and pepper to taste and serve.

carrots, unsalted butter, sugar, kosher salt, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/glazed-carrots-and-turnips-recipe.html (may not work)