Glazed baby turnips and carrots

AT A GLANCE

  • Serves 4 people

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

  • 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
01   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.
02   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.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

FEATURED IN

Jul 2010

Jul 2010

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