Recipe information
Yield
Makes 12 servings
Ingredients
6 tablespoons (3/4 stick) butter
1 1/2 pounds turnips, peeled, cut into 3/4-inch cubes
1 1/2 pounds carrots, peeled, cut into 1-inch lengths
1 1/2 pounds parsnips, peeled, cut into 1-inch lengths
1 3/4 cups Turkey Stock or canned low-salt chicken broth
1/3 cup (packed) golden brown sugar
Preparation
Melt butter in heavy large skillet over medium-high heat. Add turnips, carrots and parsnips. Sauté vegetables 5 minutes, stirring often. Stir in Turkey Stock and sugar. Cover; bring to boil. Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes. (Can be prepared 6 hours ahead; refrigerate. To rewarm, add 1/4 cup water and stir over medium heat until warmed through.) Season vegetables to taste with salt and pepper.
