A Recipe for Braised Carrots and Turnips.

 

Here is a recipe where vegetables are cooked with little water.  You will need to check the pans frequently so that the ingredients don’t catch the bottom.  The ingredients are as follows:

 

Carrots

1kg bunched carrots, trimmed and cut in half lengthways

50gr butter

1 tablespoon honey

15ml water

I tablespoon Balsamic Vinegar

1 tablespoon chopped parsley

 

Turnips

600gr turnips peeled and halved

50gr butter

1 tablespoon honey

50ml water

I tablespoon Balsamic Vinegar

1 tablespoon chopped parsley

 

Recipe

Use the same method for the carrots and turnips.  Put all the ingredients except the vinegar and parsley in a heavy based pan and place over a high heat until the mixture simmers.  Turn the heat down, cover pan and cook for about 10 minutes – frequently checking and stirring to make sure they don’t stick and burn.  When the carrots or turnips are almost cooked, uncover the pan, increase the heat and stir in the Balsamic vinegar and cook for 3 minutes; then turn off the heat and stir in the parsley.  The turnips should take a little less time to cook.  Combine both and season to taste.

 

Get ready for a delight – great in the autumn with a good slice of lamb!!