Honey Glazed Carrots And Turnips

Place the carrots and turnips in a medium saucepan and just barely cover with cold water. Add a little salt and bring to a boil. Lower the heat and simmer for about 2 minutes, until the vegetables are tender but still firm. Drain and shock the vegetables in ice water.

Melt the butter in a large skillet over low heat and stir in the honey. Add the vegetables, thyme sprigs, and about 3 tablespoons water. Raise the heat to medium and cook, stirring now and then, until the liquid becomes a light, syrupy glaze and the vegetables begin to brown. Sprinkle in a little more water if they are browning too fast or start to look greasy. Season to taste with salt, and serve.