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Glazed Carrots and Turnips

Source of Recipe

Marcie Dingerson


Recipe Introduction

Origins Unknown

List of Ingredients

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


Recipe

1Peel and chop vegetables.
2Melt 2 T ghee in a large pan.
3Add vegetables and stir to coat.
4Add liquid, sugar and thyme.
5Bring to a boil, reduce heat, cover and simmer for 10 minutes.
6Remove cover and simmer until all the liquid is absorbed.
7Add 1 T. ghee and parsley and stir until butter melts.
8Serve hot.
9Leftovers microwave well.
10To 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.