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About the Dish

  • Carrot

    Carrot

  • Turnip

    Turnip

  • Lemon

    Lemon

  • Honey

    Honey

  • Butter

    Butter

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Trim carrots, and halve at an angle. • Trim turnips, and halve through the stem end. • Zest and juice lemon. • Pick and chop parsley leaves.
2
• In a large skillet with a lid, combine carrots, turnips, zest, juice, honey, butter, 1/2 teaspoon kosher salt and 3/4 cup water, and place over high heat. • When liquid boils, reduce heat to low, cover and cook 5 minutes.
3
Remove lid, increase heat to medium, and cook 4-5 minutes more, or until liquid is mostly evaporated and coats the carrots.
4
• Remove pan from heat. • Stir in parsley. Taste and adjust seasoning as desired with kosher salt. Enjoy!