This weeks’ (Six skipped, 8 and 9 Combined because of the past few weeks of construction for BRC) recipe comes from the folks over at Pete’s Greens—a four season organic vegetable farm out in Craftsbury, Vermont! Supporting local farmers or independently run farms is what keeps our economy and bodies healthy!
This recipe is a great way to get your family or own personal palette excited for TURNIPS! It is also a trick to introduce sometimes not as popular vegetables by mixing them with a favorite (such as carrots) and adding on a little sweetness!
Honey-Glazed Carrots and Turnips
3 large carrots (about 3/4 pound), peeled & cut into pieces about 2 long by 1/2 wide
3 medium turnips (about 3/4 pound), peeled & cut roughly the same size as the carrots
2 TB honey
2 TB unsalted butter
3/4 cup water
1/2 tsp coarse kosher salt, plus more to taste
In a large skillet or sauté pan that, ideally, fits the carrots and turnips in one layer, put the vegetables, honey, butter and water. Set the pan over medium-high heat. Bring it to a boil, sprinkle with the salt, and toss to coat the vegetables in the cooking liquid. Reduce the heat to medium and simmer, covered for about 10 minutes until the carrots are starting to get tender.
Remove the cover, toss the vegetables again, and cook uncovered for another 12-14 minutes, tossing occasionally, until the liquid has evaporated to a glaze and the carrots and turnips are tender but not mushy. Adjust seasoning to taste.
We suggest using local honey to also help with seasonal allergies~! For Nebraska great brands, we at the farm love our liquid gold found from It’s All About Bees honey! Wonderful creamy tops and a great flavor.z