One night last week we had something-or-other for dinner (pork tenderloins, maybe?), and I made this quick pan-roasted root veg side dish that turned out splendid. The only problem was that I doubled everything—except the size of the pan!—so the veggies did not quite reach optimal browning and caramelization. We preferred the carrots and parsnips to the turnips, so next time there will be no turnips. And a larger pan.
Ten-Minute Root Vegetables
½ cup water
2 medium carrots, cut into ½ x ½ x 2" sticks (about 2 cups)
1 tablespoon unsalted butter
1 teaspoon sugar
½ teaspoon table salt
2 small parsnips, cut into ½ x ½ x 2" sticks (about 1 cup)
1 small turnip, cut into ½ x ½ x 2" sticks (about 1 cup)
Bring the water, carrots, butter, sugar, and salt to a boil over high heat in a large skillet and cook for 2 minutes.
Add the parsnips and cook an additional 2 minutes.
Add the turnip and continue cooking, stirring about every minute, until all of the liquid is evaporated and the vegetables are tender, browned, and shiny, about 6 minutes longer.
Adjust the seasoning with salt and pepper to taste and serve immediately.