Glazed baby veg

Glazed baby veg

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Cooking time

Prep: 3 mins

Skill level

Easy

Servings

A simple way to cook veg to serve alongside your favourite main

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
106
protein
1g
carbs
11g
fat
7g
saturates
4g
fibre
4g
sugar
10g
salt
0.22g

Ingredients

  • 150g baby carrots
  • 150g turnips
  • 1 tbsp butter
  • 1 tsp caster sugar

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Method

  1. Boil carrots and turnips for 3 mins until starting to soften then cool completely under cold running water. Can be blanched up to a day ahead.
  2. When you’re ready to serve, heat butter and caster sugar in a pan until the butter melts, add the veg and seasoning, then toss for 2 mins until just tender and glossy.

Recipe from Good Food magazine, December 2008

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Comments

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yurrnae's picture

I read the ingredient list, and was really disappointed!
I came to this recipe from the Duck with clementine sauce, and was really looking forward to it.
I have to say, I would have expected maybe shallots and garlic as well as carrot and turnip.
But the one veg I really expected to see was beetroot! Nowadays, it seems to have returned to favour, big time. And I reckon it would go really well both with the duck and with the taste of the clementine.
I'm intending to have duck at some point over the holiday season - so I'll maybe do my own set of roast veg - and get back to you!

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