Honey Dill Glazed Turnips & Carrots

We are great lovers of vegetables in this house.  I think I probably serve two different vegetables with every main meal that I serve in this house.  I have always been like that.  Carrots are a real favourite as are turnips or swede.  If  I can do them together, its even better.  

These make  a wonderful dish for the holidays as they go with just about everything.  In fact I can't think of a protein that they wouldn't work well with! 

They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables  . . .

Being lightly glazed with some butter and honey, then flavoured with dill . . .  these arrive at the table glistening like jewels.

Carrots tend to be a bit sweet anyways, and although turnips can be somewhat bitter, this treatment turns them into something really special.

Did you know that snub nosed carrots tend to be sweeter?  Its true.  They are sweeter than long pointy ones. I'm not sure why that is, only that it is.

The turnips used here are the smaller white ones with the tender skins, not the hard orange ones which are rutabaga or swede.  These are turnips which have a white skin with a purple flush of colour at the stem end.

I like to use medium to small one, no larger than a medium sized tomato.  These are the best ones.  Much larger than that, you run the risk of them being a bit woody.

Yield: 4Author: Marie Rayner

Honey Dill Glazed Turnips & Carrots

prep time: 10 minscook time: 20 minstotal time: 30 mins

This makes a delicious side dish for the holidays.  You can easily double the quantities to serve more.

ingredients:

1/2 pound carrots, peeled and cut into sticks

1/2 pound smallish turnips, peeled and halved

1 1/2 TBS butter

1 tsp chopped fresh dill weed or  1/2 tsp dried dill weed

1 TBS liquid honey

salt and black pepper to taste

instructions:

Cover the vegetables with cold lightly salted water. Bring to
 the boil and cook until crispy tender (about 10 to 15 minutes).  Drain
well. Melt the butter along with the honey in a skillet.  Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed.  Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges.  Serve immediately.

Note
 - You can quite easily make these ahead, by cooking as above, then
transfer to a covered dish and refrigerate, reheating them gently until
well heated through when you want to serve them.

The flavours of dill and honey compliment these vegetables perfectly.  I would serve these with any roasted meats or fish, along with some green beans and maybe roasted potatoes.   These make a most deserving side dish for the holidays!  Bon Appetit!