Tarragon & honey-roast roots
Honey brings out the flavour of the root veg, without overdoing the sweetness
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 15 minutes
- 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.
- Reheat quickly just before serving with the tarragon leaves.
Recipe from olive magazine, January 2009.
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http://www.bbcgoodfood.com/recipes/8795/
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 15 minutes
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18 February 2009
lynkot rated and commented on this recipe
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