Glazed carrots and turnips

  • 340g turnips, cut into 2 1/2-cm pieces
  • 340g carrots, cut into 2 1/2-cm pieces
  • 10g unsalted butter
  • 1/2 teaspoon granulated sugar
  • Salt and freshly ground black pepper
  • Chopped fresh parsley for garnish, optional
1) Put the vegetables in a saucepan just large enough to hold them in a single layer. Add enough water so that it comes halfway up the sides.

2) Add the butter and sugar.

3) Bring to a boil over high heat, then lower heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar.

4) Simmer the vegetables for about 8 to 10 minutes, until tender.

5) Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan as the liquid evaporates, so they are coated in a shiny smooth glaze. Season with salt and pepper to taste and garnish with chopped fresh parsley before serving.

Copyright 2001 Television Food Network, G.P. All rights reserved

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