Lemon-Thyme Glazed Turnips and Carrots
Why This Recipe Works
For a root vegetable recipe that would produce vegetables with nicely browned exteriors and tender, creamy interiors, all accented with a lightly sweetened glaze, we started by cutting the vegetables into large pieces of equal size. Then, by caramelizing the vegetables in butter and simmering them in a combination of broth, seasonings, and a small amount of sweetener, we created tender but not mushy vegetables. Once we removed the vegetables from the pan, it was easy to create a glaze for our root vegetable recipe by quickly reducing the remaining liquid.