- 75g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g caster sugar
- 600g baby carrots, scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 600g baby parsnips, scrubbed, any larger ones cut in half lengthways
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- smoked salt
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
The day before, put the butter, sugar and 500ml water in a deep frying pan. Heat until the butter is melted, then bring the liquid to the boil and simmer until lightly syrupy. Drop in the parsnips and cook, covered, for 6-8 mins until just tender then, using tongs, transfer to a roasting tin. Repeat with the carrots then tip them, with the liquid, into the roasting tin with the parsnips. Leave to cool, then put in the fridge overnight.
When you are ready to eat, take the roots out the fridge, and lift out of the syrup. Discard the syrup. Heat a griddle or frying pan until searing hot then, in batches, put the roots cut-side down in the pan and cook for a min on each side until visibly charred. Sprinkle over the smoked salt, lemon juice and some parsley to serve.