Best way with Carrots and Parsnip

Parsnips and carrots are cool root veges. They are also really good for you, taste great and inexpensive – perfect to battle against the budget! Check out this fab recipe from Linda Hammond – a parsnip and carrot fan from way back.

Looking for the perfect carrot and parsnip recipe? You found it.

Serves: 4-6

Ingredients

4 parsnips, peeled
2 carrots, peeled
2 tbsp butter
2 tbsp honey
2 tbsp lemon juice
250ml stock (veg or chicken)
1 tsp curry powder
salt & pepper

Method

1. Peel parsnips and carrots. Cut into half lengthways, then slice diagonally into 1cm pieces.
2. In a large flat pan, combine carrots, butter, stock and a pinch of salt. Bring to the boil over a high heat. Reduce the heat to medium and simmer, covered for 4 minutes.
3. Add the parsnips and cook for about 5 minutes or until the vegetables are tender. Transfer the vegetables to a shallow baking dish with a draining spoon, preserving liquid in pan. Sprinkle with salt and pepper.
4. Add more stock to the pan if necessary to make 250ml. Stir in
   honey, lemon juice and curry powder. Bring to the boil over a
   high heat and boil for 1 minute or until the liquid has thickened
   slightly. Pour over mixture.
5. Cook in dish uncovered in a oven at 180c for 15-20mins until glazed.