Carrot and Turnip Salad with Lemon-Honey Glaze

Carrot and Turnip Salad with Lemon-Honey Glaze

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: Makes 6 to 8 Servings

You can also add rutabaga to this root vegetable side dish.  Serve it as an elegant accompaniment to roasted meat or poultry.


  • 1-1/4 pounds turnip
  • 1 pound carrots
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped fresh chives


  1. Peel the turnips and the carrots and then cut each into matchstick-size strips.
  2. In the meantime, bring a large pot of salted water to boil.
  3. Add the sliced vegetables to the water and cook for 6 minutes, drain and then set aside.
  4. Put the butter into a large sauté pan over medium-high heat. Whisk in the lemon juice, honey and lemon peel and then bring the mixture to a boil. Once boiling, add the cooked vegetables and then cover the pan and cook for 6 minutes.
  5. Remove the pan from the heat, season to taste with salt and pepper, and then sprinkle in the fresh chives. Serve immediately.


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