Smoky sweet roots


Serves 10 Prep 10 mins, plus overnight chill­ing Cook 10 mins 75g but­ter 75g caster su­gar 600g baby parsnips, scrubbed, any larger ones cut in half length­ways 600g baby car­rots, scrubbed (about 2cm of the tops left on), any larger ones cut in half length­ways smoked salt 1 lemon, juiced pars­ley, roughly chopped

1 The day be­fore, heat the but­ter, su­gar and 500ml wa­ter in a deep fry­ing pan un­til melted, then bring to the boil and sim­mer un­til lightly syrupy. Drop in the parsnips and cook, cov­ered, for

6- 8 mins un­til they're just ten­der. Us­ing tongs, trans­fer them to a roast­ing tin. Re­peat with the car­rots, then tip them, with the liq­uid, into the roast­ing tin with the parsnips. Leave to cool. be chilled overnight.

2 When ready to serve, re­move the roots from the syrup and dis­card it. Heat a grid­dle or fry­ing pan un­til sear­ing hot then, in batches, add the roots cut-side down and cook for 1 min on each side un­til charred. Sprin­kle over the smoked salt, lemon juice and some pars­ley to serve. PER SERV­ING 78 kcals, fat 2g, sat­u­rates 1g, carbs 11g, sug­ars 7g, fi­bre 6g, pro­tein 1g, salt 0.7g

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