carrots and turnips with parsley
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
for the carrots:
1kg bunched carrots, trimmed & cut lengthways
1 tbsp balsamic vinegar
1 tbsp chopped parsley
50g butter
1 tbsp honey
50ml water
for the turnips:
600g turnip, halved
1 tbsp balsamic vinegar
1 tbsp chopped parsley
50g butter
1 tbsp honey
50ml water
1. Put all of the ingredients in a pan. Heat over a high heat until mixture in simmering away. Turn down heat, cover and simmer for about 10 minutes - frequently checking and stirring the carrots to make sure they don't stick and burn.
2. When almost cooked uncover, increase heat slightly and add balsamic vinegar, stir to combine, turn off heat and add parsley.
3. Cook turnip in the same way. When carrots and turnips are cooked, mix together.
This recipe can also be used for kohl rabi.
