Glazed Radishes/Turnips and Carrots


1 pound baby turnips (about 2 pounds with greens attached) and/or radishes; 3/4 pound small car rots (with green attached); 1 1/2 tablespoons unsalted butter; 1/2 teaspoon sugar (also works well with maple syrup or honey)

Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large skillet cook vegetables in butter with sugar and salt and pepper to taste over low heat, stirring, until glazed, about 4 minutes.