Ingredients
2 medium turnips or rutabagas (I prefer the latter)
3 medium carrots
1/2 c butter
1/4 c light brown sugar
salt and pepper to taste
Preparation
pare, wash and fine-dice rutabagas and carrots
barely cover with water or vegetable stock
boil until tender but not mushy. drain.
add butter and brown sugar, gently mixing until combined.
adjust taste with salt, pepper and sugar if necessary.
