- 2 pounds turnips, peeled, cut into 1×1″ strips (about 6 cups)
- 1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1″ pieces, divided
- 1/2 cup (packed) light brown sugar
- 1 2″ piece ginger, peeled, very thinly sliced
- Kosher salt, freshly ground pepper
- 1 cup shelled roasted chestnuts from a jar
- 2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
- Cut a 12″ round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12″ skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
- Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.