375g (12oz) carrots cut into 5cm (2in) strips 375g (12oz) baby turnips 300nl (½ pint) chicken stock 30g (1oz) butter 1tsp and black pepper 1tbsp mixed chopped fresh mint and parsley.
1- 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.
2- Remove 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.