French Cuisine Recipes: Glazed Carrots and Turnips (Navets a la Nivernaise)
In France when a dish is described on a menu as “a la nivernaise”, it indicates the presence of carrots and onions. Here the addition of turnips adds a bitter-sweet contrast.
- 40 g/11/2 oz/3 tbsp butter
- 450 g/1 lb baby /carrots, well-scrubbed, or medium carrots, cut into 2.5 cm/1 in sticks
- 450 g/1 lb young turnips, peeled and cut into quarters or eighths
- 225 g/1/2 lb baby onions, peeled
- 125 ml/4 fl oz/ 1/2 cup beef or chicken stock or water
- 15—30 ml/l—2 tbsp sugar
- 1.5 ml/1/4 tsp dried thyme
- 15—30 ml/1—2 tbsp chopped fresh parsley
- In a large heavy frying pan, melt 30 g/1 oz/2 tbsp of the butter over a medium heat. Add the carrots, turnips and onions and toss to coat, then add the stock or water and stir in the sugar and thyme.
- Bring the vegetables to the boil over a medium-high heat, then cover and simmer over a medium heat for 8—10 minutes until the vegetables begin to soften, shaking the pan occasionally to prevent the vegetables sticking. Check the pan once or twice during cooking and add a little more liquid if needed.
- Uncover the pan and increase the heat to evaporate any remaining liquid, stirring frequently, until vegetables are lightly coated with the glaze. Add the remaining butter and the chopped parsley to the pan and stir until the butter melts.