Honey Roasted Carrots & Parsnips

Ingredients

  • 6 medium parsnips
  • 6 mediumĀ carrots
  • 200g good beef dripping or gooseHoney_Roast_Parsnips1200x1200 fat
  • salt and freshly milled black pepper
  • 3 tbsp clear heather honey
  • 3 tsp ground cumin
  • 1 tbsp

Method

  1. Peel the carrots parsnips and top and tail.
  2. Split in half from top to tail, then cut into quarters, leave the core in, leave nice and long.
  3. Heat the dripping or fat in a baking tin in a hot oven, 200Ā°C, Gas 6-7, for about 10 minutes.
  4. Meanwhile, bring a pan of salted water to the boil, add the parsnips, bring back to the boil and simmer for 1 minute maximum.
  5. Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  6. Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
  7. Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
  8. Serve piping hot and golden brown.

Tips

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