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Recipe by olive magazine

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1. Peel and quarter the parsnips lengthways. Scrub and halve the carrots, then steam both for 7 minutes. Transfer to a large frying pan with a little oil. Toss over the heat to colour, then add 2 tbsp honey and keep turning until glazed.
2. Reheat quickly just before serving with the tarragon leaves.

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• lynkot

  18 February 2009

  lynkot rated and commented on this recipe

  

  delicious delicious delicious. a perfect side dish to any type of meat.

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Ingredients

• 6 large parsnips
• 600g small carrots
• oil
• 2 tbsp honey
• 1 bunch tarragon leaves

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 6 large parsnips
• 600g small carrots
• oil
• 2 tbsp honey
• 1 bunch tarragon leaves

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