Directions

1. 1. Cut the carrots or parsnips in half, both crosswise and lengthwise. (Or, cut the turnips into 1/2 -inch cubes.)
2. 2. In a medium saucepan cook carrots, parsnips, or turnips, covered, in a small amount of boiling water 8 to 10 minutes for carrots or parsnips, or 10 to 12 minutes for turnips, or till crisp-tender. Drain; remove from pan.
3. 3. In the same saucepan combine margarine or butter, brown sugar, and salt. Stir over medium heat till combined.
4. 4. Add carrots, parsnips, or turnips. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper