Glazed baby veg

Glazed baby veg

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Prep: 3 mins


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

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories106
  • fat7g
  • saturates4g
  • carbs11g
  • sugars10g
  • fibre4g
  • protein1g
  • salt0.22g
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  • 150g baby carrots
  • 150g turnips



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp caster sugar

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  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.

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Comments (1)

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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