Carrots and Turnips with Honey Pecans

Peel and cut carrots into no larger than 1/2-inch slices. Peel turnips and cut them into 1-inch cubes. Place carrots and turnips in a medium saucepan and fill with enough water to cover the vegetables. Cover pan loosely and bring water to a boil. Reduce heat to medium and boil for about 15 minutes or until vegetables are tender. I use a small pointed sharp knife to test tenderness—they are done when the knife easily slides in and out.

While carrots and turnips boil, make the honey pecans. Place a medium skillet on medium to medium high heat. Add 1 tablespoon of butter and the honey. Stir gently as the butter melts. Add pecans, and cook for a couple minutes. Remove from heat and spread pecans in a single layer on a parchment paper lined baking sheet to dry out. Allow enough space between pecan pieces to prevent excessive clumping.

When carrots and turnips are tender, drain them. Add the remaining butter, salt and brown sugar and toss to combine. Then mash them using a potato masher. Place them in a serving bowl. Break up the pecan clumps and sprinkle them over the mashed carrots and turnips.

Makes 4 to 6 servings.