Glazed Baby Carrots, Turnips And Shallots Recipe

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serves: 6


  • 18 baby turnips (around 500g), trimmed
  • 750g baby Chantenay carrots, trimmed
  • 200g shallots, peeled
  • 75g butter
  • 1tbsp olive oil
  • 4tsp sugar
  • 350ml hot strong chicken or vegetable stock
  • 3tbsp chopped parsley


  • Blanch the turnips, carrots and shallots in boiling salted water for 2 minutes. Melt the butter with the oil in a large pan, then add the sugar and stir until it’s a gold caramel colour. Add the vegetables and coat well. Gradually add the stock, then simmer and cover. Shake the pan from time to time – they should take 10 minutes to cook. You can prepare them ahead to this stage.

  • To serve, turn up the heat and gently shake the pan as the remaining stock reduces to a sticky glaze. Scatter over the parsley to serve.

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(7 ratings)
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