VANILLA-BRAISED CARROTS AND TURNIPS

Vanilla-Braised Carrots And Turnips image

Provided by Florence Fabricant

Time 30m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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. Sauté, 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.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 9 grams, TransFat 0 grams