March 22, 2004 at 6:24 PM EST - Updated June 26 at 8:47 PM
Caramelized Vegetables for Spring Jimmy Gherardi, Master Chef, J's Fresh Seafood Restaurant
2 tablespoons butter 3-4 cloves garlic, bruised 1/2 pound small carrots 1/2 pound turnips, cut into small pieces 1 large bulb fennel, cut into small pieces 1/2 teaspoon dried thyme salt and pepper, to taste
In a large nonstick pan, combine all of the ingredients with about 1/4 cup water. Cook over high heat, stirring often until the water evaporates. Add a little more water and continue to cook until the vegetables are caramelized. Enjoy!