Serve glazed carrots and parsnips as a side dish to a roast, either a traditional beef or poultry or a vegetarian nut roast. This recipe also makes a hot appetizer.
- Melt butter in a pan. Add carrots, parsnips and sugar. Cook for 5 minutes, stirring occasionally.
- Pour the stock and bring to the boil, cover - partially, let room for steam to escape - and simmer gently for 10-15 minutes, or until vegetables are cooked through. Check the seasoning and add salt and pepper, if necessary.
- Drain. Transfer to a serving plate and garnish with finely chopped parsley.
This recipe is gluten free. If you choose vegetable margarine or oil, this recipe is dairy free.
If you choose vegetable margarine or oil and vegetable stock, this recipe is suitable for the most strict vegetarians.
If using baby carrots or thin skinned carrots, there is no need to peel them.
Home-made stock is always best, but if you are sort of time, dissolve 1 stock cube - chicken or vegetable - into 2 cups of boiling water. Additionally, add the stock cube to the pan with carrots, parsnips and sugar, and add 2 cups of water later.
If you are cooking for a gluten free diet and use a stock cube, check the list of ingredients as sometimes there is wheat.