Glazed baby vegetables

Glazed baby vegetables

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
6 baby onions
8 baby carrots
6 baby parsnips
1/2-1 swede
40g butter
1 tablespoon caster sugar
small handful flat-leaf parsley sprigs
salt
freshly ground black pepper

Method

  1. Wash the vegetables well. Peel the onions, leaving them as natural looking as possible. Turn the swede into 8 pieces the same size as the other vegetables.
  2. Place the turned swede and onions in a wide saucepan, in a single layer. Add the butter and sugar to the pan and enough water so it comes halfway up the sides of the vegetables. Season the vegetables with salt and pepper. Bring to a simmer and cook for 10–15 minutes.
  3. Add the carrots and parsnips to the pan and cook for a further 15–20 minutes until all the vegetables are just tender, shaking the pan occasionally to ensure they are evenly coated in the glaze. Do not allow them to brown; if necessary add a little more water. By the time the vegetables are cooked, the water should have evaporated so the vegetables are coated only with the butter and sugar.
  4. Taste and adjust the seasoning. Chop enough parsley leaves to give you ½ tablespoon and stir it through the vegetables.
Tags:
Leiths School of food and wine
cookery course
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