French Braised Carrots & Turnips
Ingredients
- 1 bunch carrots, cleaned
- 1 bunch turnips, peeled and halved
- 2 c organic vegetable or chicken stock
- 2 T honey or sugar
- 2 T coconut oil or real unsalted butter
- Chives, chopped (regular or garlic)
- Brittany sea salt and fresh ground pepper to taste
Directions
- Cut carrots and turnips into ½-inch slices.
- Place the carrots and turnips in a large, heavy saucepan with the stock, sugar or honey, coconut oil or butter, Brittany salt and freshly ground organic pepper.
- Cook them, partially covered, over medium heat until they are tender, about 20 minutes.
- Check the seasoning.
- Sprinkle with chopped chives and serve in a warmed serving dish.
From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
(We offer this cookbook for sale, a must have for any CSA supporter)