This recipe is adapted from the Riverford (eek yes Riverford) Farm Cook book, which actually has a great selection of veg box orientated recipes.
For the carrots: 600-800g carrots, trimmed and cut lengthways in half 40g butter (or glug of olive oil) 1 tablespoon honey 50ml water 1 tablespoon balsamic vinegar 1 tablespoon chopped parsley (optional)For the turnips: 500-600g turnips, peeled and cubed 40g butter (or glug of olive oil) 1 tablespoon honey 50ml water 1 tablespoon balsamic vinegar 1 tablespoon chopped parsley (optional)
Put all the ingredients for the carrots, except the vinegar and parsley, in a heavy-based pan and place over a high heat until the mixture is simmering away. Turn the heat right down, cover the pan and cook for about 10 mins, checking and stirring the carrots to make sure they don’t stick and burn. When the carrots are almost cooked, uncover the pan, increase the heat slightly and stir in the balsamic vinegar. Cook for 3 mins, then turn off the heat and stir in the parsley. Cook the turnips in the same way – they should take a little less time than the carrots . When both carrots and turnips are done, mix them together, season to taste and serve.
