Maple mustard roots

Maple mustard roots

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 8

The sweetness of this side dish makes it the ideal accompaniment to roast turkey

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
135
protein
3g
carbs
22g
fat
5g
saturates
0g
fibre
7g
sugar
14g
salt
0.21g

Ingredients

  • 800g small carrots, peeled and halved or quartered lengthways if large
  • 800g parsnips, peeled and cut into long wedges
  • 3 tbsp maple syrup
  • 1 tbsp wholegrain mustard
  • 2 tbsp rapeseed oil or sunflower oil

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Method

  1. Bring a large pan of salted boiling water to the boil. Tip in the roots, bring back to the boil and cook for 3 mins. Drain well, then tip onto a large, lipped roasting tin. Whisk together the syrup, mustard and oil with some seasoning, then gently toss with the veg. Cover with cling film for up to 24 hrs.
  2. Bring to room temp before cooking. After the turkey comes out, roast at 220C/200C fan/gas 7 for 30 mins until golden and sticky.

Recipe from Good Food magazine, January 2010

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Comments

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w1lmington's picture
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Easy to make but I had to keep them in the oven for 10 mins longer as I like them crispy.

libby17's picture
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Super way to have carrots and parsnips. easy to do and the family loved it.

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