Ingredient:
375 g (12 oz) carrots, cut into 5 cm (2 in) strips
375 g (12 oz) baby turnips
300 ml (1/2 pint) chicken stock
30 g (1 oz) butter
1 tsp caster sugar
Salt and black pepper
1 tbsp mixed chopped fresh mint and parsley

Method:
Put the vegetables into a pan with the stock. Butter, and sugar. Season with salt and pepper, and bring to a boil. Cover and cook for about 10 minutes until the vegetables are almost tender.

Removed the lid and boil rapidly until the liquid in the pan has evaporated and formed a glaze on the vegetables. Stir in the herbs, and serve hot.