Lemon-Thyme Glazed Turnips and Carrots

Name: Lemon-Thyme Glazed Turnips and Carrots
Ingredients: 1 1/2 tablespoons, unsalted butter; 1 pound, white turnips, peeled and cut into 3/4-inch cubes (about 2 cups); 3 , medium carrots (about 9 ounces), peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias; 2/3 cup, low-sodium chicken broth or vegetable broth; 1 1/2 tablespoons, packed brown sugar; 1/2 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 teaspoon, fresh thyme leaves; 1 teaspoon, grated lemon zest; 1 teaspoon, lemon juice

Side Dishes
Vegetables
Vegetarian
Thanksgiving

Appears in Cook's Illustrated January/February 2005

Could we turn "boring" turnips, celery root, and parsnips into exciting side dishes?

SERVES 4 as a side dish

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