Prep/cook Time 40min

Yield- 8 servings

Ingredients

Butter- 2 Tbs

Onion- 1 Small, Diced

Carrots- 1lb, Peeled and Diced Large (1")

Small Turnips- approx 1/2-1lb, peeled and Diced Large (1")

Honey- 2 Tbs

Chicken broth -1/2 cup

Salt & Peper- to taste

Parsley- 1/4 cup, chopped

Directions

In a large skillet pan, melt the butter over medium high heat and add the onion. saute until the onion starts to brown, about 2 minutes. Add the turnips and carrots to the pan and stir until they are well coated. Add the chicken broth, honey, salt and pepper to the pan and bring to a boil. Reduce the heat to medium low heat, cover the pan with a lid and cook for approx. 10-12 minutes. Uncover the pan and cook the vegetable for about 8-10 minutes. Uncover the pan and cook the vegetables for more or until the majority of the liquid and evaporated and the vegetables are nicely glaze. Add the parsley, and adjust salt and pepper as needed and serve. Enjoy!