In a heavy 4-quart saucepan or Dutch oven cook potatoes, parsnips, and turnips, covered, in boiling salted water for 10 minutes. Add carrots. Cook 8 minutes longer or till just tender. Remove vegetables from heat. Drain and set aside.
Meanwhile, in heavy 4-quart saucepan or Dutch oven heat sugar over medium-low heat without stirring till It just begins to melt. (If using the same pan, rinse and dry before caramelizing sugar.) Heat and stir for 3 to 5 minutes or till golden brown. Stir in the butter, dry mustard, and salt. Gradually add the water. Cook and stir over low heat for 4 to 6 minutes or till smooth (Mixture will be sticky and thick in places but will become smooth with cooking) Add the cooked vegetables and green onions. Cook and stir for 2 to 4 minutes or till vegetables are glazed and heated through. Using a slotted spoon, remove vegetables; arrange on serving platter with turkey.
Makes 8 to 10 servings.
Cajun Country -- New Iberia, Louisiana