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Spiced honey fondant parsnips and carrots

Published: 9 Dec 19
Updated: 26 May 25

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.

Easy
December 2019

Test kitchen approved

Serves 8
Hands-on time 45 min

Looking for more ways to use parsnips? Take a look at our parsnip recipe collection for culinary inspiration.

Nutrition: For 8

Calories: 106kcals
Fat: 4.1g (2.2g saturated)
Protein: 1.7g
Carbohydrates: 13g (9.1g sugars)
Fibre: 4.7g
Salt: 0.1g

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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

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.