Honey Roasted Parsnips
Glazed Carrots
FOOD + DRINK
Festive Feasting cont ...
Honey Roasted Parsnips
Ingredients :
# KENTISH RECIPE
• 500g parsnips , scrubbed clean
• Olive oil
• Knob of butter
• 1 dash red wine vinegar
• 1 tbsp honey or maple syrup
• Sea salt
Method :
1 . Drizzle the parsnips with olive oil and season with salt .
2 . Bake in the oven for about 20-25 minutes , or until soft and cooked through .
3 . Allow to cool , then cut each parsnip lengthways into four .
4 . When ready to serve , place a large nonstick frying pan over a medium heat with a splash of olive oil . Place the parsnips cut-side down and fry until nicely golden on both sides .
5 . Add the butter and , once foaming , add the red wine vinegar and honey / maple syrup . Turn the heat down and baste the parsnips all over until nicely caramelised . Serve warm with a sprinkle of flaky sea salt
Glazed Carrots
Ingredients :
• 1kg baby carrots
• 50g butter
• 100ml carrot juice
• 2 star anise
• 5 cardamom pods
• Handful parsley leaves , chopped
Method :
1 . Trim the carrots and cook in boiling water for 4-6 mins until just tender , then drain .
2 . Melt the butter in a large frying pan , add the drained carrots and spices then fry over a high heat for 1 minute .
3 . Pour over the carrot juice and cook for a further 2-3 mins , bubbling the sauce and stirring to thoroughly coat the carrots .
4 . Finally , stir in the chopped parsley and serve . www . insidekent . co . uk • 139