Glazed Carrots and Turnips

S.No.	Ingredients	Quantity
1	Turnips	¾ pounds
2	Carrots	¾ pound
3	Butter	2 tsp
4	Sugar	½ tsp
5	Salt and pepper	To taste

        Method

1.     Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.