Candied Root Vegetables

Directions

1. 1
   Melt butter in heavy large skillet over medium-high heat.
2. 2
   Add turnips, carrots and parsnips.
3. 3
   Saute vegetables 5 minutes, stirring often.
4. 4
   Stir in Turkey Stock and sugar.
5. 5
   Cover; bring to boil.
6. 6
   Uncover; reduce heat to medium and simmer until vegetables are tender and liquid is reduced to syrup, stirring occasionally, about 30 minutes.
7. 7
   (Can be prepared 6 hours ahead; refrigerate.
8. 8
   To rewarm, add 1/4 cup water and stir over medium heat until warmed through.)
9. 9
   Season vegetables to taste with salt and pepper.