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Honey butter carrots and parsnips
- Published: 31 Dec 08
- Updated: 18 Mar 24
Carrots and parsnips are roasted with honey in this easy side dish recipe.
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Ingredients
- 600g carrots
- 600g parsnips
- 30g butter
- 3 tbsp runny honey
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Method
- Peel the carrots and parsnips and cut each in half lengthways, then half again widthways, if large. Drop into a large pan of boiling salted water and cook for about 3-4 minutes. Drain well and lay out in a single layer on a baking tray to dry out and cool completely. Place in the freezer for a couple of hours, then put in freezer bags and freeze for up to 1 month.
- To cook, preheat the oven to 190°C/fan170°C/ gas 5. Place the butter and honey on a large baking tray or in a roasting tin and heat in the oven for 5 minutes. Tip the frozen veg into the tray and turn in the honey and butter and add a good pinch of salt and lots of black pepper. Roast for 30 minutes until golden and tender.
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- Recipe from January 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 158kcals
- Fat
- 5.5g (2.9g saturated)
- Protein
- 2.5g
- Carbohydrates
- 26.2g (18g sugars)
- Salt
- 0.2g
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