Ingredients
- 5 carrots, chopped
- 3 turnips, chopped
- 2 sweet potatoes or butternut squash, cut into 2cm chunks
- 500ml cider or apple juice
- 100g brown sugar
- 50g butter
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- Salt and pepper to taste
Preheat an oven to 200 degrees/180 fan/gas 6.
Lightly steam the vegetables until part-cooked. Combine the cider, sugar, butter, nutmeg and allspice in a non-stick saucepan and bring to the boil, stirring frequently.
Continue cooking the liquid until it is reduced to a syrupy glaze. Add the steamed vegetables and simmer for five minutes. If the syrup becomes too thick before vegetables are cooked, thin it with a small amount of cider.
Transfer to a baking dish and bake for 20 minutes in the preheated oven
When the vegetables are cooked, transfer them to a serving dish using a slotted spoon. Season to taste and pour any remaining glaze over top. Serve immediately. Tip: You can steam the vegetables the day before and finish on the day of serving.
