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Maple mustard roots

Maple mustard roots

A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal135
fat5g
saturates0g
carbs22g
sugars14g
fibre7g
protein3g
low insalt0.21g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.6 out of 5.5 ratings
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