Cut small turnips (2 inch in diameter) in half; quarter or eighth larger turnips. Diagonally slice carrots and parsnips 1/2 inch thick. Cut large slices in half lengthwise. In 12 inch skillet, over medium-high heat, melt butter. Stir in ginger, sugar, salt, broth and turnips; bring to a boil. Reduce heat to medium; cover and cook 5 minutes. Stir in carrots and parsnips; cover. Simmer 12 minutes or until vegetables are tender and liquid is reduced to a thin sauce. Stir to coat before serving.
By Robin from Washington, IA
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