Recipe found on

Makes 2 Servings


3 medium carrots

2 turnips, peeled

1/2 Tbsp honey

2 tsp brown sugar

1 Tbsp butter

1 tsp balsamic vinegar

Salt, pepper, parsley and dill to taste


Chop carrots into ~1-2″ chunks. Chop peeled turnips into 1″ wedges.

In one pan heat carrots over medium-high heat with 1/2 Tbsp of butter and the honey. In the other pan repeat with the rest of the butter, the turnips and the brown sugar. Heat until the sugar-butter forms a bubbling sauce, at which point you can turn down the heat to low and cover.

Check, stir and replace lid occasionally.

Ingredients should be cooked in about 10-15 minutes. Then remove from heat, transfer the carrots to the turnips (or the other way around), stir, add a splash of balsamic vinegar, season and serve.