10 medium carrots
5 medium turnips
2 c. apple juice
5 tbsp. butter
5 tbsp. honey
2 tbsp. lemon juice
1 tbsp. chopped fresh mint leaves or 1 tsp. dried
pinch of grated nutmeg
pinch of ground black pepper

Peel the vegetables and cut into 3-inch julienne strips. Cook in a saucepan with the apple juice and 2 cups of water until tender. Drain and discard the liquid. Add the butter, honey, lemon juice, milk, nutmeg and pepper. Cook, uncovered, for 3 minutes more over medium heat, stirring to glaze.