Method
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

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

Some more ideas

*Use 4 whole baby cauliflowers instead of the carrots and parsnips. Add the baby cauliflowers for the last 8 minutes of cooking. *When baby vegetables are not available, use ordinary vegetables and cut them into chunks or large pieces. *Add the grated zest and juice of 1 orange with the stock. *Stir in snipped fresh chives or chopped parsley just before serving the vegetables.

Plus points

*Leeks and parsnips both provide useful amounts of folate, which is important for proper blood cell formation and development of the nervous system in an unborn baby. *Carrots are a valuable source of vitamin A in the form of beta-carotene, which gives them their vibrant orange colour. Unlike most vegetables, which are most nutritious when eaten raw, carrots have more nutritional value when cooked. Because raw carrots have tough cell walls, the body can convert only about 25% of the beta-carotene present into vitamin A. Cooking breaks down the cell membrane in the carrots, making it easier for the body to absorb and convert the beta-carotene.

Each serving provides

A, B1, C, E, folate, B6