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Carrots and Turnips with Honey Pecans


Carrots and Turnips with Honey Pecans:

1 lb. carrots
1 lb. turnips
5 tbsp. butter or margarine, divided
1/2 rounded tsp. salt
2 tbsp. packed brown sugar
2 tbsp. honey
1/2 cup chopped pecans

Peel and cut carrots no larger than 1/2-inch slices. Peel turnips and cut into 1-inch cubes. Place carrots and turnips in a medium saucepan and fill with enough water to cover the vegetables. Cover pan loosely and bring water to a boil.  Reduce heat to medium and boil for about 15 minutes or until vegetables are tender. I use a small pointed sharp knife to test tendernessdone when knife slides in and out easily.

While carrots and turnip boil, make the honey pecans. Place a medium skillet on medium to medium high heat. Add 1 tablespoon of butter and the honey. Stir gently as the butter melts. Add pecans, and cook for a couple minutes. Remove from heat and spread pecans in a single layer on a parchment paper lined baking sheet to dry out. Allow enough space between pecan pieces to prevent excessive clumping.

When carrots and turnips are tender, drain. Add butter, salt, and brown sugar. Mash using a potato masher. Place in a serving bowl. Break up pecans clumps and layer over mashed carrots and turnips. Makes 4 to 6 servings.


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