FRIJE

Name: Glazed Carrots and Turnips Recipe
Prep time: 15 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 400 g of carrot; 400 g of turnip; 40 g of butter; 2 tablespoon of sugar; 1 sprig of thyme; salt (according to taste); pepper (according to taste)

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Glazed Carrots and Turnips Recipe

These glazed vegetables are best in the spring when they are fresh. They are served with their juice as a garnish for meat or fish! Recipe from Annie's kitchen, 20 minutes

Vegetarian Public

Course: Side dish

Preparation time: 15 minutes

Cooking time: 40 minutes

Cost per serving: 0,56 €

Energy: 158 kcal / serving

Instructions

1. Peel the vegetables, wash them without soaking, and cut them into large sticks. In a sauté pan, spread the vegetables in a single layer; add a piece of butter, sugar, salt, pepper, and thyme.
2. Add enough water to just cover the vegetables and cook over medium heat until the cooking liquid has evaporated, stirring occasionally to coat the vegetables with the juice. When the water has evaporated, the vegetables should be cooked, slightly firm, and shiny with juice.
3. If needed, continue cooking by removing some liquid or adding a little water.