Spiced honey fondant parsnips and carrots
Use winter root vegetables to their best potential with this wonderful spiced honey parsnip and carrot dish. It makes for an interesting side to accompany a roast dinner and will almost certainly get your guests talking (and salivating).
Looking for more ways to use parsnips? Take a look at our parsnip recipe collection for culinary inspiration.
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Ingredients
-
- 450g each peeled and halved carrots and parsnips
- 50g butter
- 2 tsp runny honey
- 500ml gluten-free vegetable stock
- 2 star anise
- Large handful of freshly chopped flatleaf parsley
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Method
- Put 450g each peeled and halved carrots and parsnips in a large, deep frying pan with 50g butter, 2 tsp runny honey, 500ml gluten-free vegetable stock and 2 star anise. Bring to the boil over a medium-high heat, then cook for 15-20 minutes until the vegetables are tender and the liquid is a glossy glaze.
- Stir in a large handful of freshly chopped flatleaf parsley and transfer to a warmed serving dish.
Nutrition
- 106kcals Calories
- 4.1g (2.2g saturated) Fat
- 1.7g Protein
- 13g (9.1g sugars) Carbs
- 4.7g Fibre
- 0.1g Salt
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