Baby Carrots & Turnips with Garlic Cloves


Baby Carrots & Turnips with Garlic Cloves

Baby Carrots and Turnips with Garlic Cloves

by from Roger Vergé’s Vegetables in the French Style


  • Cloves from 2 large heads of garlic (or, lots of green garlic)
  • 9 ounces baby carrots
  • 5 ounces baby turnips
  • 3 tablespoons butter
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 3 tablespoons coarsely chopped parsley


Peel garlic and put into a saucepan with 1 quart cold salted water. Bring to the boil and cook 2-3 minutes. Drain the garlic. (With green garlic, cut into clove-size pieces, and boil for 1-2 minutes.)

Peel the carrots and turnips. Cut into pretty, bite-size pieces. Put into a heavy saucepan with ¼ cup water, a pinch of salt, 2 T. butter, and the sugar. Cover and cook over medium-low heat for 15 minutes. Remove the lid, raise heat to high, and completely reduce the cooking juices.

Put the remaining tablespoon of butter in a skillet over medium heat; when it begins to turn golden, add garlic and sauté until lightly golden. Add the garlic to the carrots and turnips. Season with salt and pepper, sprinkle with parsley, and serve in a warmed serving dish.

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