Looking for the perfect way to spice up your root veg to accompany this weeks roast dinner? We’ve caught up with Exec Chef, Wayne Pike to find out more
20th March 2020
#Food & Drink #Recipe
Ingredients
250g Parsnips
250g Carrots
1 garlic glove
sprig of rosemary
1 tablespoon of plain flour
1 tablespoon of honey
2 tablespoons of rape seed oil
2 tablespoons of butter
Method
Peel your parsnips and carrots cutting any larger ones in half lengthways.
Put them in a large saucepan, cover with salted water, add some rosemary and garlic clove to the water bring to the boil and cook for 5 mins. Drain in a colander and let them dry for a few minutes
Preheat your oven to 180c
Sprinkle 1 tablespoon of flour and 1 tablespoon of honey over the vegetables and toss till coated.
Add chopped rosemary and mix well .
Put the parsnips in a greased tray with 2 tablespoons of rape seed oil 2 tablespoons butter and seasoning.
Roast for 35 mins, turning halfway, until golden brown.
Remove from tray and serve .