Jamie Oliver's Christmas Honey Roast Parsnips and Baby Carrot
Over a year ago
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Ingredients
- 6-8 parsnips. peeled and quartered
- small bunch of fresh thyme
- 3 tbsp olive oil
- 2 tbsp runny honey
- sea salt
- freshly ground black pepper
- 700g (1lb 9oz) baby Chantenay or bunched carrots
- 1 tbsp sugar
- 2 large knobs of butter
- 1 tsp sea salt
- small pinch of cumin
Accompaniment
SponsoredNederburg Winemasters Reserve Cabernet Sauvignon 2008
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Description
Your Christmas turkey trimmings are not complete without glazed carrots and parsnips
Method
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1
Preheat the oven to 220C/gas 7. Add the parsnips to a pan of boiling water and parboil for 4 to 5 minutes. Place the thyme in a bowl and, using the end of a rolling pin, bruise well to help release the flavour.
Add the oil and honey to the thyme, season with salt and pepper and mix well.
Drain the parsnips and mix with the flavoured oil to coat. Roast in the oven for 25 minutes or until crispy and light. Don't worry if the thyme stalks look quite dried at the end of the roasting - by the time the parsnips are cooked, they'll have released all the flavour needed.
If using baby carrots, simply cut the tops off and wash. For bunched carrots, leave some of the stalks on, then scrub and wash them. Put the carrots into a saucepan and cover with water.
Add the sugar, a knob of butter and salt and cook until tender, then sprinkle over the cumin. Serve topped with the remaining knob of butter.
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