Maple mustard roots
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 135 | |
| fat | 5g | |
| saturates | 0g | |
| carbs | 22g | |
| sugars | 14g | |
| fibre | 7g | |
| protein | 3g | |
| low in | salt | 0.21g |
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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