Braised Root Vegetables

Frank serves this hearty vegetable mélange with braised guinea hen or sautéed or roast chicken. For a vegetable dish served on its own, double the quantities.

Ingredients

  • 2 turnips, peeled, cut in 6 wedges each
  • ½ rutabaga, peeled, cut into ¼- by 2-inch pieces
  • 2 carrots, peeled, cut into ½-inch pieces
  • 2 cipollini onions, peeled
  • 4 tablespoons butter
  • salt and freshly ground white pepper
  • 1 tablespoon sugar

Method

Cook the vegetables over low heat in separate covered pans, each with 1 tablespoon butter, 2 tablespoons water, a pinch each salt and white pepper, and ¼ of the sugar, for 10 minutes. Remove the cover and cook for another 5 minutes, or until tender and glazed.

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