Name: Ginger-Glazed Turnips, Carrots, and Chestnuts
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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