Carrots and Turnips with Honey Pecans

Carrots and turnips, a great side dish for the holidays or a family meal, gets updated with  at topping of honey and butter coated pecans. Add this vegetarian side dish to your fall, Thanksgiving, or Christmas dinner menu.

    

Hope you all had a good weekend! I spent mine being thankful that I don’t have what the daycare children have…the run-of-the-mill cold and hand-foot-and-mouth. It’s been a rough week in regards to health. Thank goodness for Airborne! I swear by that stuff! It does a great job of boosting my immune system. In fact, I have called out sick only ONE DAY in the 15 years of doing daycare and working in close contact with children. NO LIE!! That’s not to say I don’t get sick…I do. However, the majority of the time, my cold symptoms are gone within 24 hours. And when I am ill, I don’t get to the point where I am non-functional.

Sorry to sound like a commercial (I am not being sponsored to say this), but I thought I would share one of my favorite products with you. Airborne doesn’t work for everyone, but it works for me!

How about you? What  is your comfort item when you’re not feeling well?

Onto carrots and turnips!  For me, the holiday menu is not quite complete without them. Here is my version—with honey pecans! Yum! It really dresses up the standard carrots and turnip and gives it presence (and extra delicious too!!). Since I still had a lot of pecans left from my Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling, I thought this side dish is a perfect opportunity to use some more up. It’s not too early to plan for Thanksgiving. Yikes!

This recipe makes 4-6 servings. Double, triple, quadruple, decuple (meaning tenfold…isn’t Wikipedia a great thing?) the recipe as needed for your size crowd. Let me know if you decide to give it a try!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Vegetable peeler
• Potato masher
• This 3.5 quart stainless steel pan comes with a pour and strain cover.

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Carrots and Turnips with Honey Pecans

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Sides Recipe Keys: V Vegetarian Gluten Free

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesTotal time: 35 minutesServings:6 Servings

Description

Carrots and turnips, a great side dish for the holidays or a family meal, gets updated with  at topping of honey and butter coated pecans. Add this vegetarian side dish to your fall, Thanksgiving, or Christmas dinner menu.

Ingredients

• 1 lb. carrots
• 1 lb. turnips
• 5 tbsp. butter or margarine, divided
• 1/2 rounded tsp. salt
• 2 tbsp. packed brown sugar
• 2 tbsp. honey
• 1/2 cup chopped pecans

Instructions

1. Peel and cut carrots no larger than 1/2-inch slices. Peel turnips and cut into 1-inch cubes. Place carrots and turnips in a medium saucepan and fill with enough water to cover the vegetables. Cover pan loosely and bring water to a boil.  Reduce heat to medium and boil for about 15 minutes or until vegetables are tender. I use a small pointed sharp knife to test tenderness—done when knife slides in and out easily.
2. While carrots and turnip boil, make the honey pecans. Place a medium skillet on medium to medium high heat. Add 1 tablespoon of butter and the honey. Stir gently as the butter melts. Add pecans, and cook for a couple minutes. Remove from heat and spread pecans in a single layer on a parchment paper lined baking sheet to dry out. Allow enough space between pecan pieces to prevent excessive clumping.
3. When carrots and turnips are tender, drain. Add the remaining 4 tablespoons butter, salt, and brown sugar. Mash using a potato masher. Place in a serving bowl. Break up pecans clumps and layer over mashed carrots and turnips
4. Makes 4 to 6 servings.

Keywords:Carrots and Turnips, Side Dish, Thanksgiving, Pecans

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