Tender Carrots and Turnips with Mint Dressing
Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still hold their shape, 10 to 12 minutes; Drain.Advertisement
Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing. Stir in mint, season with salt and pepper, and serve.
Look for natural baby carrots, such as the "Nantes" variety of French carrots that can sometimes be found in the bagged produce section, or smaller carrots that come by the bunch.
If using larger carrots, cut them on the bias into 2-inch-long pieces. If using larger turnips, halve or quarter them lengthwise, or slice them into 1 1/2-inch-thick wedges.