Gourmet Magazine; 35 minutes; 6 servings

1 lb baby turnips
3/4 lb baby carrots
1 1/2 Tablespoon unsalted butter
1/2 teaspoon sugar
salt and pepper

Trim baby turnips and carrots, leaving about 1/2-inch stems if greens were attached. In a steamer set over boiling water, steam turnips and carrots separately, covered, until just tender, about 6-8 minutes. Vegetables may be prepared up to this point 1 day ahead and kept covered in the fridge.

In a heavy skillet, cook veggies in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.