Ingredients
- 1 lb parsnips
- 1 lb carrots
- 3 tbsp ghee or oil
- sea salt
- 1 tbsp runny honey
- 2 tablespoons chopped parsley
Directions
Pre heat the oven to 425F. Put a large roasting tin into the oven to get hot.Cut the parsnips in half lengthways and half again widthways. Add to boiling salted water and cook for about 5 minutes. Drain.Add the oil or ghee to the large tin. Add the vegetables, turn once to coat in the oil and season.Roast for about 25-35 minutes, turning once until cooked through. 5 minutes before the end of cooking drizzle the honey over the vegetables and cook until golden brown.Sprinkle with parsley and sea salt before serving.Tips/Techniques
Prepare ahead: Can be prepared and the parsnip cooked ahead up to 6 hours. Roast and serve.
Not suitable to freeze.
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