CARROTS AND TURNIPS
This is the season for these under valued, versatile veggies.

1kg carrots, trimmed and cut lengthways in half
50g butter
1 Tablespoon honey
50ml water
1 Tablespoon balsamic vinegar
1 Tablespoon chopped parsley
Sea salt and black pepper

Turnips - 600g turnips, peeled and halved
50g butter
1 Tablespoon honey
50 ml water
1 Tablespoon Balsamic vinegar
1Tablespoon chopped parsley

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. Add the turnips and turn the heat right down, covering the pan and cook for about 10 minutes, frequently checking and stirring the carrots to make sure they don’t stick and burn. When the carrots are almost cooked, uncovered the pan, increase the heat slightly and stir in the balsamic vinegar. Cook for 3 minutes, then turn off the heat and stir in the parsley.