Brittany sea salt and fresh ground pepper to taste
then...
Cut carrots and turnips into ½-inch slices.
Place the carrots and turnips in a large, heavy saucepan with the stock, sugar or honey, coconut oil or butter, Brittany salt and freshly ground organic pepper.
Cook them, partially covered, over medium heat until they are tender, about 20 minutes.
Check the seasoning.
Sprinkle with chopped chives and serve in a warmed serving dish.