Smoky sweet root vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight chilling
- Easy
- Serves 10
Ingredients
- 75g butter
- 75g caster sugar
- 600g baby carrots, scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways
- 600g baby parsnips, scrubbed, any larger ones cut in half lengthways
- smoked salt
- 1 lemon, juiced
- parsley, roughly chopped
Method
- STEP 1
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.
- STEP 2
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.
