French Braised Carrots and Turnips

[Guest guest]

French Braised Carrots and Turnips

 

1 lb. carrots, peeled and sliced

1 lb. turnips, peeled, halved, and sliced slightly larger than the carrots

2 cups veg. stock

2 tsps. sugar

2 tbsps. butter

salt and pepper to taste

 

Place the carrots and turnips in a large, heavy saucepan with the stock, sugar,

butter, and salt and pepper. Cook them, partially covered, over medium heat

until tender, about 15 minutes. Check the seasoning. Sprinkle with chopped

chives. Serves 4 to 6.