4-6 carrots, peeled and cut in chunks
4-6 turnips, white, peeled and quartered
1 tsp. salt
1/4 tsp. white pepper
Pinch of sugar
Pinch of cardamom, powdered
Pinch of powdered coriander
1 tbsp. butter

Put all in saucepan with 1/2 cup water. Cover and cook about 10 minutes or until vegetables are tender crisp.