Smoky sweet root vegetables
Serves 10
Easy
Prep:
Cook:
Plus overnight chilling
Cook these root vegetables for a special roast dinner. A sweet butter glaze contrasts beautifully with a subtle charred flavour – perfect for Christmas Day
Skip to ingredients
- 75g butter
- 75g caster sugar
- 600g baby carrotsscrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways
- 600g baby parsnipsscrubbed, any larger ones cut in half lengthways
- smoked salt
- 1 lemonjuiced
- parsleyroughly chopped
Nutrition: Per serving
- kcal78
- fat2glow
- saturates1g
- carbs11g
- sugars7g
- fibre6g
- protein1g
- salt0.7g
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.
