Honey Glazed Carrots and Turnips
Chef Katie Coleman, Durham Spirits Co.
8 large carrots, peeled and sliced
2 turnips, peeled and sliced
4 T butter
2 T honey
8 sprigs of thyme
½ lemon, juiced
ground ginger, salt and pepper
Melt butter over medium heat in a large sauté pan or skillet. Add honey and 1/4 C of water. Bring to a simmer add the turnips, carrots, thyme and salt well. Cook, stirring often, over medium heat until tender. Add ground ginger and re season with salt and pepper. Cook until carrots are coated with glaze and finish with lemon juice. Serve.