Maple mustard roots
The sweetness of this side dish makes it the ideal accompaniment to roast turkey
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Vegetarian, Low-fat
- 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.
- 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.
135 kcalories, protein 3g, carbohydrate 22g, fat 5 g, saturated fat 0g, fibre 7g, sugar 14g, salt 0.21 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/146620/
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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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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Vegetarian, Low-fat
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
135 kcalories, protein 3g, carbohydrate 22g, fat 5 g, saturated fat 0g, fibre 7g, sugar 14g, salt 0.21 g
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16 February 2011
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