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Glazed Carrots and Turnips

Ingredients 3 tablespoons butter or margarine 1 pound white turnips, peeled and cut into 1 1/2 inch thin strips 2 medium carrots, cut into 1 1/2 inch thin strips 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon white pepper 2 tablespoons sugar 2 tablespoons chopped parsley Directions Melt butter over medium heat in a 10 inch skillet.  Add turnips and carrots; toss to coat them with butter.  Add broth.  Cover and cook for 6 minutes.  Increase heat to high.  Season with salt and pepper.  Cook uncovered for 10 miniutes or until the vegetables are tender and liquid is reduced and syrupy.  Sprinkle sugar over vegetables and reduce heat to medium.  Cover and cook, shaking the pan to toss vegetables, for about 1 minute or until vegetables are glazed and shiny.  Garnish with parsley if desired. Yields 6 servings

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