Buttery Root Vegetables
12
- Prep Time15 mins
- Total Time20 mins
- Makes6 servings
Buttery carrots and turnips—with a touch of maple syrup—are the perfect complement to a meaty main dish.
Ingredients
3 large carrots, peeled
3 large turnips, peeled
2 tbsp butter
1 tbsp maple syrup
1/4 tsp salt
1/2 tsp fresh thyme leaves
Instructions
BOIL a large pot of water. Slice carrots diagonally, 1/4 in. thick. Cut turnips in half. Then cut into 1/4-in. slices. Add carrots to boiling water. Cook 1 min, then add turnips. Cook until vegetables are just tender but still firm, about 3 more min. Drain, then return vegetables to same pot set over medium. Stir in butter,salt and maple syrup. Cook, stirring frequently, until glazed, 1 to 2 min. Sprinkle with fresh thyme. Serve immediately.
Nutrition (per serving)
Calories 73, Protein 1g, Carbohydrates 9g, Fat 4g, Fibre 2g, Sodium 183mg.
Excellent source of Vitamin A.
Buttery carrots and turnips are delicious served alongside our tourtière tart recipe.
