Braised baby vegetables

Slowly braising whole baby vegetables preserves and enriches their flavours, and reducing the cooking juices in the final stages of cooking creates a delicious dressing that makes an attractive glaze. These vegetables are perfect with roast poultry, game or meat.

Braised baby vegetables


  • 4 baby leeks, white part only, about 200 g in total
  • 250 g baby parsnips
  • 1½ tablespoons (30 g) butter
  • 250 g baby carrots
  • 8 baby onions or French shallots
  • 150 ml vegetable stock, preferably homemade
  • 1 teaspoon sugar
  • 1 bay leaf
  • pepper


  1. Trim the leeks and split them lengthwise without cutting them completely in half.
  2. Open out and wash under running water to remove any dirt.
  3. Cut the parsnips in half lengthwise.
  4. Melt the butter in a large saucepan or flameproof casserole dish.
  5. Add all the vegetables.
  6. Stir in the stock, sugar, bay leaf and pepper to taste.
  7. Bring to the boil, then cover and reduce the heat to the lowest setting.
  8. Cook for 20–25 minutes or until the vegetables are barely tender.
  9. Remove the lid and boil the liquid for 2–3 minutes or until bubbling and reduced to a thick syrup–like glaze.
  10. Turn the vegetables in the glaze, discard the bay leaf and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 30 minutes


Amazing Vegetables

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