Glazed Carrots And Turnips - cooking recipe

Ingredients

3 tablespoons butter or 3 tablespoons margarine, separated
6 purple turnips
2 cups carrots
1/2 lb white pearl onion (optional)
1/2 1/2 cup beef broth or 1/2 cup water
1 -2 tablespoon sugar
1/4 teaspoon dried thyme
1/4 cup fresh parsley

Preparation

Peel and chop vegetables.
Melt 2 T butter or margarine in a large pan.
Add vegetables and stir to coat.
Add liquid, sugar and thyme.
Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Remove cover and simmer until all the liquid is absorbed.
Add 1 T. butter or margarine and parsley and stir until butter melts.
Serve hot.
Leftovers microwave well.
To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.