Wednesday, 29 December 2010

Roasted Baby Parsnips & Carrots with Cumin

What else can I say about roasted vegetables? Perfect with almost anything, tasty and simple to make, and just slightly different from the norm.

Top tip: Roasting in the juices of the meat always adds great depth to the flavour.

Serves 6

INGREDIENTS:

Baby Parsnips - 6
Chantenay Carrots - 6
Cumin Seeds - 2 tsps
Butter - 50g
Clear Honey - 1 tbsp

1. Slice the parsnips and carrots lengthways in half, keeping the tips in place.

2. Place the parsnips in a pan of boiling, salted water and par-boil for 5-10 minutes until slightly softened, then drain immediately.

3. In a pre-heated oven at 200 degrees Celsius melt the butter in a roasting dish. Once melted, place the vegetables flat side down. Season with salt and pepper and sprinkle over the cumin seeds, and drizzle on the honey.

4. Roast at 200 degrees for 30-40 minutes, turning once until golden.

Serve with roasted meat, like my Rolled Lamb Shoulder with Pecorino & Mint or Chilli & Rosemary Stuffed Poussin.

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