|Braised Turnips and Carrots|
2 bags -12 oz. Sawler Cut & Peeled Turnips
2 - 12 oz. Sawler Cut & Peeled Carrots
Light stock, maybe with a little white wine added
In a heavy saucepan over medium heat, melt some butter. Add the turnips and carrots, and toss to coat.
Add the stock and bring to a boil. Reduce heat to a simmer, cover and let cook until the turnips and carrots are tender but do not fall apart. Season with salt and pepper and serve.