Name: Glazed baby turnips and carrots
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 360 gm baby carrots (about 2 bunches), trimmed; 110 gm baby turnips (about 1 bunch), trimmed; 20 gm butter, coarsely chopped; ¼ tsp white sugar; 160 ml chicken or vegetable stock; 1 tbsp coarsely chopped flat-leaf parsley

Glazed baby turnips and carrots

Australian Gourmet Traveller French alpine side dish recipe for glazed baby turnips and carrots.

Serves 4

Prep

20M

Cook

10M

Total

30M

This simple dish celebrates the beauty of root vegetables, one of the true joys of winter.

Ingredients

360 gm baby carrots (about 2 bunches), trimmed

110 gm baby turnips (about 1 bunch), trimmed

20 gm butter, coarsely chopped

¼ tsp white sugar

160 ml chicken or vegetable stock

1 tbsp coarsely chopped flat-leaf parsley

Method

Main

1.Cook carrots and turnips in a large saucepan of boiling salted water over high heat until just tender (2-3 minutes), drain and set aside.

2.Heat butter in a large frying pan, add carrots, turnips and sugar, sauté over medium-high heat until golden (1-2 minutes). Season to taste, cover, reduce heat to low, cook until vegetables are tender (2-3 minutes). Add stock, increase heat to high and cook, shaking pan, until liquid is reduced to a glaze (4-5 minutes). Stir through parsley, season to taste, serve with squab braised with juniper.

Styling by Megan Morton

Styling by Rodney Dunn