I'm not ready yet for battle

In fact, I'm pretty tired. Some nights are like that. I was tired last night as well, so I made these quick glazed veggies - specifically carrots and baby turnips and small potatoes. The carrots and the baby turnips were left over from this week's CSA - I rescued them from rotting in Michael's fridge over the next few weeks. The potatoes I picked up at the supermarket (shhh, don't tell anyone) along with some flank steak (I love me some flank steak - plus, Meredith said she wanted to see me make some side dishes and I am nothing if not accommodating to my readers).

Quick Glazed Root Vegetables with Dill

1 bunch carrots
1 bunch baby turnips
a few baby potatoes, red or white (or both)
about 1 cup chicken stock
1 tsp butter
some fresh dill
olive oil

1. Peel your carrots and trim and wash them, along with the turnips (are you supposed to peel turnips? I didn't).

2. Chop them up! You want them all to be about the same size.


3. Put a sauce pan over medium high heat and heat up your oil. Toss in the veggies and give them a quick sauté.

4. Add the chicken stock (you want to almost cover the veggies - but not quite). Cover the pan, turn down the heat and let it all chill out for about 20 minutes or until the veggies are fork tender and the liquid is almost all evaporated, but not quite.

5. Add the butter and the dill and mix it all up. Make sure to spoon some of the leftover liquid/butter mixture over your plate. Eat it! It's good. I like it next to this nice cut up flank steak. Meat and veggies...yum.