Glazed Baby Veg
Freshen up your meal with this delightful sautéed carrot and turnip medley. A quick blanch and a toss in a buttery, sweet glaze results in a vibrant and glossy side dish that brings sweeter notes to your plate.
— Constant Cookbook
Ingredients
- 150g baby carrots
- 150g turnips
- 1 tbsp butter
- 1 tsp caster sugar
Instructions
- Boil carrots and turnips for 3 mins until starting to soften then cool completely under cold running water. Can be blanched up to a day ahead.
- When you’re ready to serve, heat butter and caster sugar in a pan until the butter melts, add the veg and seasoning, then toss for 2 mins until just tender and glossy.
Prep Time
PT3M
Nutrition
- Calories: 106 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.22 milligram of sodium
Comments
No comments found.