Glazed carrots and turnips
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 70, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 3 G., cholesterol 5 mg, sodium 219 mg, sugar 7 G.
Calories 70, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 12 G., fiber 3 G., cholesterol 5 mg, sodium 219 mg, sugar 7 G.
Glazed carrots and turnips - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g turnips, cut into 2.5 cm wide slices.
- 350 gr. carrots, cut into 2.5 cm pieces
- 2 teaspoons butter
- 1/2 teaspoon sugar
- Salt and freshly ground pepper
We recommend
Cooking the dish according to the recipe:
- Place the vegetables in a shallow frying pan, add butter and sugar, and add water until the vegetables are half covered.
Bring to a boil over high heat, then reduce heat and simmer.
Cover the vegetables with a parchment paper lid cut to fit the inside diameter of the pan. Simmer the carrots and turnips until tender, about 8 to 10 minutes.
After the time has elapsed, remove the paper and increase the temperature to high. Glaze until all the liquid has evaporated and the vegetables have a glossy finish.
Place glazed carrots and turnips on serving plates and season with salt and pepper.
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