Glazed Julienne Carrots, Turnips And Rutabaga - cooking recipe

Ingredients

3/4 lb. carrots, cut into julienne strips
3/4 lb. turnips, peeled and cut into julienne strips
3/4 lb. rutabaga, peeled and cut into julienne strips
3 Tbsp. butter or margarine
3 Tbsp. sugar
2 Tbsp. water
salt and pepper to taste

Preparation

Combine all ingredients in a large skillet and bring to a boil.
Reduce heat, cover and cook 10 to 12 minutes until the vegetables are crisp-tender and all liquid is evaporated.
Serves 6.