Recipe information
Yield
8 Servings
Ingredients
2
pounds turnips, peeled, cut into 1x1 inch strips (about 6 cups)
1
/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
12
tablespoons (1 1/2 sticks) unsalted butter, cut into 1 inch pieces, divided
1
/2 cup (packed) light brown sugar
1
2-inch piece ginger, peeled, very thinly sliced
Kosher salt, freshly ground pepper
1
cup shelled roasted chestnuts from a jar
2
tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
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Preparation
Step 1
Cut a 12 inches round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12 inches skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
Step 2
Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 410 Fat (g) 17 Saturated Fat (g) 11 Cholesterol (mg) 45 Carbohydrates (g) 60 Dietary Fiber (g) 10 Total Sugars (g) 22 Protein (g) 3 Sodium (mg) 850