Sticky maple roots
Carrots and parsnips are must-haves at Christmas dinner. Herby and slightly caramelised, these ones will go down a treat.
SERVES 8 PREP 10 mins COOK 30 mins EASY V
4 large carrots, cut into thick batons 3 parsnips, cut into thick batons 40g butter 1 star anise few thyme sprigs 3 tbsp maple syrup
1 Tip the vegetables into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown. Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.
GOOD TO KNOW 1 of 5-a-day • gluten free
PER SERVING 119 kcals • fat 5g • saturates 3g • carbs 15g • sugars 10g • fibre 5g • protein 1g • salt 0.1g