- 800g small carrots, peeled and halved or quartered lengthways if large
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 800g parsnip, peeled and cut into long wedges
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 3 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1 tbsp wholegrain mustard
- 2 tbsp rapeseed oil or sunflower oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
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.