Lucy M. I’ve always appreciated how Mary Berry transforms humble vegetables into something special. Her glazed carrots and turnips recipe proves you don’t need complicated techniques to impress. With just a few pantry staples, you’ll create a dish that looks restaurant-quality and tastes even better. But here’s what makes this recipe truly worth your time—it’s the unexpected finishing touch that elevates it from simple to sophisticated.
Why You’ll Love this Mary Berry Glazed carrots and turnips
Because it requires minimal effort yet delivers impressive results, this glazed vegetable dish has become a staple in my kitchen. I appreciate how straightforward the recipe is—just throw your vegetables into a pan with stock, butter, and sugar, then let the heat do the work.
The magic happens when you remove the lid and let that liquid evaporate, creating a beautiful, glossy glaze that coats every piece. What I love most is the versatility; these glazed vegetables complement practically any main course without demanding attention.
The fresh herbs add brightness and sophistication that elevates simple root vegetables into something special. It’s elegant enough for dinner guests yet casual enough for weeknight meals. This recipe proves you don’t need complicated techniques to impress.
This dish pairs especially well with recipes that need something fresh on the side. Herbed Roasted Tomatoes Recipe adds natural sweetness and subtle herb notes without taking attention away from the main course.
What Ingredients are in Mary Berry Glazed carrots and turnips?
Mary Berry’s glazed carrots and turnips recipe is readily simple, relying on just a handful of quality ingredients that work together to create a sophisticated side dish. The foundation consists of fresh root vegetables paired with a savory-sweet glaze made from chicken stock, butter, and sugar.
These basic components transform through the cooking process, with the liquid reducing down to coat the vegetables in a beautiful, glossy finish that’s both visually appealing and delicious.
Ingredients:
- 12 oz (350g) carrots, cut into 2-inch (5cm) strips
- 12 oz (350g) baby turnips
- 1¼ cups chicken stock
- 2 tbsp butter
- 1 tsp granulated sugar
- Salt and black pepper to taste
- 1 tbsp mixed chopped fresh mint and parsley
When selecting ingredients, choose firm, unblemished carrots and small, tender baby turnips for the best texture and cooking time. The quality of your chicken stock matters considerably, as it forms the base of the glaze—homemade or high-quality store-bought varieties will yield superior flavor compared to heavily salted alternatives.
Fresh herbs are essential for the final garnish; dried herbs won’t provide the same brightness and aromatic quality that elevates this dish. If baby turnips are unavailable, regular turnips can be substituted but should be cut into smaller pieces to achieve consistent cooking.
How to Make this Mary Berry Glazed carrots and turnips
- Begin by preparing your vegetables and combining them with the cooking liquid. Place 12 oz (350g) of carrots that have been cut into 2-inch (5cm) strips and 12 oz (350g) of baby turnips into a pan along with 1¼ cups of chicken stock, 2 tbsp of butter, and 1 tsp of granulated sugar.
- Season the mixture generously with salt and black pepper to taste. Bring the contents to a boil over medium-high heat, then immediately reduce the heat and cover the pan.
- Allow the vegetables to cook for approximately 10 minutes, or until they are almost tender but still retain a slight firmness when pierced with a fork.
- Once the vegetables have reached the desired tenderness, remove the lid and increase the heat to achieve a rapid boil. This essential step is what transforms the dish into its signature glazed version. As the liquid evaporates, it concentrates and coats the vegetables in a beautiful, glossy glaze.
- Stir periodically to guarantee even coating and prevent sticking. Continue boiling until virtually all the liquid has evaporated—you should see the vegetables glistening with a thin, caramelized coating rather than sitting in liquid.
- Remove the pan from heat and finish the dish by stirring in 1 tbsp of mixed chopped fresh mint and parsley. The fresh herbs add a final burst of color and brightness that contrasts perfectly with the rich, buttery glaze. Transfer the glazed carrots and turnips to a serving dish and serve immediately while hot, ensuring the glaze is still at its glossy best.
Mary Berry Glazed Carrots and Turnips Recipe
Ingredients
Method
- Begin by preparing your vegetables and combining them with the cooking liquid. Place 12 oz (350g) of carrots that have been cut into 2-inch (5cm) strips and 12 oz (350g) of baby turnips into a pan along with 1¼ cups of chicken stock, 2 tbsp of butter, and 1 tsp of granulated sugar.
- Season the mixture generously with salt and black pepper to taste. Bring the contents to a boil over medium-high heat, then immediately reduce the heat and cover the pan.
- Allow the vegetables to cook for approximately 10 minutes, or until they are almost tender but still retain a slight firmness when pierced with a fork.
- Once the vegetables have reached the desired tenderness, remove the lid and increase the heat to achieve a rapid boil. This essential step is what transforms the dish into its signature glazed version. As the liquid evaporates, it concentrates and coats the vegetables in a beautiful, glossy glaze.
- Stir periodically to guarantee even coating and prevent sticking. Continue boiling until virtually all the liquid has evaporated—you should see the vegetables glistening with a thin, caramelized coating rather than sitting in liquid.
- Remove the pan from heat and finish the dish by stirring in 1 tbsp of mixed chopped fresh mint and parsley. The fresh herbs add a final burst of color and brightness that contrasts perfectly with the rich, buttery glaze. Transfer the glazed carrots and turnips to a serving dish and serve immediately while hot, ensuring the glaze is still at its glossy best.
Notes
Health Benefits of Mary Berry Glazed Carrots and Turnips
Carrots are rich in beta-carotene, which the body converts into vitamin A to support eye health and immune function. Turnips add vitamin C and fiber, helping digestion and supporting overall gut health. Together, they create a nutrient-dense vegetable side. This dish also provides antioxidants that help protect cells from everyday stress. Gentle glazing preserves much of the vegetables’ natural goodness while enhancing flavor without relying on heavy fats. Turnips contribute minerals such as potassium, which supports heart health and fluid balance. Combined with carrots, this pairing offers a wholesome, naturally sweet side that fits well into a balanced diet.Health Benefits of Mary Berry Glazed Carrots and Turnips
Carrots are rich in beta-carotene, which the body converts into vitamin A to support eye health and immune function. Turnips add vitamin C and fiber, helping digestion and supporting overall gut health. Together, they create a nutrient-dense vegetable side.
This dish also provides antioxidants that help protect cells from everyday stress. Gentle glazing preserves much of the vegetables’ natural goodness while enhancing flavor without relying on heavy fats.
Turnips contribute minerals such as potassium, which supports heart health and fluid balance. Combined with carrots, this pairing offers a wholesome, naturally sweet side that fits well into a balanced diet.
Mary Berry Glazed carrots and turnips Substitutions and Variations
While Mary Berry’s original recipe delivers outstanding results, you can easily adapt it to suit your preferences and what’s available in your pantry. I’d suggest swapping turnips for parsnips or rutabaga for a different flavor profile. You can also use regular carrots cut into rounds instead of strips.
For the liquid, I find vegetable stock works equally well if you prefer a vegetarian version. If you don’t have fresh herbs on hand, I’d substitute dried mint and parsley at half the quantity.
To enhance the dish, I sometimes add a pinch of ground ginger or a touch of Dijon mustard to the pan during cooking. You might also try swapping butter for olive oil for a lighter variation while maintaining that essential glaze.
What to Serve with Mary Berry Glazed carrots and turnips
These glazed carrots and turnips complement a wide range of main courses, making them a versatile side dish for any dinner table. I find they’re particularly excellent alongside roasted chicken, where their sweetness balances the savory meat beautifully.
They work wonderfully with lamb dishes too, as the herb garnish enhances traditional pairings. You’ll appreciate how they accompany pork chops or beef roasts, adding color and flavor without overshadowing your protein. For Sunday roasts, they’re absolutely essential, fitting perfectly among your other vegetables.
They’re equally suitable for weeknight dinners with simple grilled fish or sautéed white fish. If you’re serving a vegetarian meal, pair them with creamy risotto or pasta dishes. Their glazed, tender texture and fresh herb notes make them adaptable to nearly any dinner scenario you choose.
Final Thoughts
Mary Berry’s glazed carrots and turnips recipe deserves a permanent spot in your cooking rotation. It’s straightforward to prepare, requiring just ten minutes of covered cooking followed by rapid boiling to create that signature glossy finish. The combination of tender vegetables with their caramelized coating makes this dish versatile enough for weeknight dinners and elegant enough for special occasions.
What I appreciate most is how the recipe balances simplicity with sophistication. You’re not wrestling with complicated techniques or obscure ingredients. Instead, you’re using pantry staples to create something genuinely delicious. The fresh herbs elevate the dish without overwhelming it.
Whether you’re new to Mary Berry’s cooking style or a longtime fan, this recipe demonstrates why her approach resonates with home cooks everywhere. Give it a try soon.
