Turnip and Carrot Medley
Serves: 5

  • 2 TBSP butter or non-dairy butter
  • ½ sweet, yellow onion
  • 2 cloves garlic, minced or pressed
  • 1 lb white turnips, peeled and cubed (make the cubes smallish no more than ½″ thick or so)
  • 3 medium carrots, peeled and sliced into thin coins
  • ½ tsp thyme
  • ½ cup stock – vegetable or chicken
  • 1 TBSP balsamic vinegar
  • salt and fresh ground pepper to taste

  1. Heat butter, uncovered over low heat in a skillet.
  2. Add the onions, garlic, and thyme to the pan.
  3. Continue cooking over low heat until the onions are soft and translucent.
  4. Add the carrots and turnips to pan, add the stock, and cover.
  5. Cook over low heat for 20 minutes or until the carrots and turnips are fork tender.
  6. Stir in the balsamic vinegar, salt and pepper to taste and toss to coat.
  7. Enjoy with your choice of meat and a salad!