Spiced honey fondant parsnips and carrots

Method

1. 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.
2. Stir in a large handful of freshly chopped flatleaf parsley and transfer to a warmed serving dish.