Instructions: Peel the carrots with a potato peeler.

Peel the turnips more thickly with a knife. Cut the vegetables into thick fat sticks (about the size of your little finger).

Place in a large saucepan and add 10mm cold water.

Add 25g butter lemon juice and sugar. Season with salt and pepper to taste.

Bring to a fast boll on the boiling plate then cover and place in the simmering oven for 10 minutes.

Transfer to the boiling plate uncover and bubble for about 5 minutes of until all the liquid has evaporated and the vegetables are tender and glazed.

Shake the pan to prevent sticking.

Cover and keep warm in the simmering oven until required.

Grind over black pepper to serve.

Whole shallots quartered onions parsnips sweet potatoes fennel jerusalem artichokes and swede can all be cooked by this method.

Deliciously glazed and sweet root vegetables retain maximum flavour and nutrients when cooked by this method.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.