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Add a photoServings: 8
Ingredients
- 900 gm carrots
- 450 gm turnips
- 25 gm butter or possibly margarine
- 1 Tbsp. lemon juice
- 2 x level tbsp granulated sugar
- 1 x salt and freshly grnd black pepper
Directions
- Peel the carrots with a potato peeler.
- Peel the turnips more thickly with a knife. Cut the vegetables into thick fat sticks (about the size of your little finger).
- Place in a large saucepan and add in 10mm cool water.
- Add in 25g butter lemon juice and sugar. Season with salt and pepper to taste.
- Bring to a fast boll on the boiling plate then cover and place in the simmering oven for 10 min.
- Transfer to the boiling plate uncover and bubble for about 5 min of till all the liquid has evaporated and the vegetables are tender and glazed.
- Shake the pan to prevent sticking.
- Cover and keep hot in the simmering oven till required.
- Grind over black pepper to serve.
- Whole shallots quartered onions parsnips sweet potatoes fennel jerusalem artichokes and swede can all be cooked by this method.
- Deliciously glazed and sweet root vegetables retain maximum flavour and nutrients when cooked by this method.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 89 | |
| Calories from Fat 25 | 28% |
| Total Fat 2.82g | 4% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 118mg | 5% |
| Potassium 411mg | 12% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.67g | 6% |
| Protein 1.38g | 2% |
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