You may also like
Categories:Viewed: 69 - Published at: 3 years ago
Ingredients
- 1 cup chicken stock
- 1 vanilla bean, split lengthwise
- 2 tablespoons unsalted butter
- 4 carrots, peeled and cut in 1-inch chunks
- 4 medium-size white turnips, peeled and cut in eighths
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper to taste
Method
- Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat.
- Set aside.
- Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer.
- Add carrots and turnips, and dust with sugar.
- Saute, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes.
- Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
