- 4 large carrots, cut into thick batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 parsnips, cut into thick batons
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 40g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- few thyme sprigs
- 3 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.