1 pound baby turnips
3/4 pound carrots
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Trim baby turnips and carrots, leaving about 1/2-inch stems if greens were attached, and peel if desired. Cut into 1-inch pieces. 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.