Caramelized Vegetables for Spring

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!