Vanilla-Braised Carrots And Turnips

Name: Vanilla-Braised Carrots And Turnips
Total time: 30 min
Yield: 4 servings
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

By Florence Fabricant

Total Time: 30 minutes
Rating: (0)
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Ingredients

Yield:4 servings

1cup chicken stock
1vanilla bean, split lengthwise
2tablespoons unsalted butter
4carrots, peeled and cut in 1-inch chunks
4medium-size white turnips, peeled and cut in eighths
½teaspoon sugar
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
Step 2
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.
Step 3
Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.