French Braised Carrots and Turnips

 (Recipes from a Kitchen Garden)

 

1 lb. carrots, peeled and sliced inch thick               

2 tsp. sugar

1 lb. turnips, peeled, halved and sliced thicker than carrots

 2 T. butter

2 c. chicken stock

Salt and pepper to taste

 

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter and salt and pepper to taste.  Cook them, partially covered, over medium heat until they are tender, about 20 min. (less if vegetables are quite fresh).  Check the seasoning.  Sprinkle with chopped chives and serve in a warmed serving dish.  Serves 4-6.