CANDIED ROOT VEGETABLES

1-1/2 pounds turnips, peeled, cut into 3/4-inch cubes
6 tablespoons butter
1-1/2 pounds EACH parsnips & carrots, peeled, cut into 1-inch lengths
1/3 cup golden brown sugar
1-3/4 cups broth

Melt butter in skillet over medium-high heat. Add turnips, carrots & parsnips. Saute 5 minutes, stir often. Stir in broth & sugar. Cover, bring to a boil. Uncover; reduce heat to medium & simmer until vegetables are tender & liquid is reduced to syrup, stir often, about 30 minutes. Season with salt & pepper to taste. Serves 12.

(Capay Organic Farm CSA “Farm Fresh To You” website)


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