By Jane Curran
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.
- 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
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