• 1 pound  turnips (more with greens attached)
• 3/4 pound baby carrots (about 2 pounds with green attached)
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon sugar

Trim turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired.  In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Adapted from epicurious.com