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