Updated Dec 15, 2014Chatelaine
- BOIL a large pot of water. Slice carrots diagonally, 1/4 in. thick. Cut turnips in half. Then cut into 1/4-in. slices. Add carrots to boiling water. Cook 1 min, then add turnips. Cook until vegetables are just tender but still firm, about 3 more min. Drain, then return vegetables to same pot set over medium. Stir in butter,salt and maple syrup. Cook, stirring frequently, until glazed, 1 to 2 min. Sprinkle with fresh thyme. Serve immediately.
Serve with Tourtière Tart.