Ingredients
3/4 pound turnips, cut into 1-inch pieces
3/4 pound carrots, cut into 1-inch pieces
2 teaspoons unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Directions
Put the vegetables in a skillet just large enough to hold them in a
single layer. Add enough water so that it comes halfway up their sides along with the butter and
sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the
vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan,
or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover
and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a
shiny smooth glaze. Season with salt and pepper to taste and serve.