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.
