French Braised Carrots & Turnips


  • 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


  1. Cut carrots and turnips into ½-inch slices.
  2. 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.
  3. Cook them, partially covered, over medium heat until they are tender, about 20 minutes.
  4. Check the seasoning.
  5. 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)

French Braised Carrots & Turnips
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French Braised Carrots & Turnips
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