The book above is my go-to year-round source for recipes.
Here’s the recipe for Maple-Glazed Turnips and Carrots:
1 tablespoon unsalted butter
1 pound turnips (preferably small ones) peeled and cut into 3/4 inch cubes
3 medium carrots peeled and cut into 1/2 inch cubes
2/3 cup vegetable stock
2 tablespoons maple syrup
Melt the butter in large saute pan.
Add the turnips and cook over medium heat until lightly browned (about 8 minutes). Turn every so often.
Add the carrots, stock and maple syrup. Cover the pan, reduce the heat, and simmer until the turnips and carrots are tender (about 15 to 20 minutes or so).
Remove the cover. Raise the heat to high. Cook until the liquid in pan reduces to a thick glaze (about 2 minutes).
I had to cook the liquid more than two minutes at the end.
Most people might need to serve this recipe with another item like chicken.
I find that the turnips-and-carrots dish is perfectly fine on its own as a meal for me.
Either way this is one of the tastiest vegetable recipes in my view.