Side Dishes

GLAZED BABY TURNIPS AND CARROTS

This recipe was created to accompany Crown
Roast of Lamb.

• 1 pound baby turnips (about 2 pounds with
  greens attached) or regular turnips
  
• 3/4 pound baby carrots (about 2 pounds
  with green attached)
  
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon sugar

Trim baby turnips and carrots, leaving about
1/2-inch stems if green were attached, and peel
if desired. If using regular turnips, peel and
cut into 1-inch pieces. In a steamer set over
boiling water steam turnips and carrots
separately, covered, until just tender, 6 to 8
minutes. Vegetables may be prepared up to this
point 1 day in advance and kept covered and
chilled.

In a large heavy skillet cook vegetables in
butter with sugar and salt and pepper to taste
over moderately low heat, stirring, until heated
through and glazed, about 4 minutes.

Serves 6.

New Potatoes

Baby vegetables, like new potatoes, are the
essence of spring. You can try the tiny white
ones (my favorite) or the slightly larger red
ones, but try to get very small ones, no larger
than a walnut. Make sure they’re fresh – this
is all about eating something young and new.

INGREDIENTS:

• 4-5 new potatoes for each diner
• Melted Butter
• Chopped Parsley
• Salt and Freshly Ground Black Pepper to taste

GARNISH:

Chopped Parsley

DIRECTIONS:

1. Scrub the potatoes but don’t peel.


2. Cook the potatoes in a large quantity of
   boiling water, lightly salted, until they can
   be pierced with the point of a knife. Drain
   and dry in the pot over low heat.
   


3. Toss in the pot or a heated serving bowl
   with melted butter, salt and freshly ground
   black pepper to taste, and chopped parsley.
   


SERVES: Any number