Freeze Ahead Roast Carrots and Parsnips with Honey
I’m always trying to save time when preparing large meals, and Christmas lunch is one of the biggest of the year for most. Here are some festive tips to help you enjoy a stress-free Christmas. Preparing sauces and vegetables ahead of time is a game-changer for your Christmas feast. I can assure you that a bit of prep work now can free up your time on the big day, allowing you to join the festivities instead of being chained to the stove.
Ingredients
- 5 medium parsnips
- 5 medium carrots
- 115 g good beef dripping, duck or goose fat
- 2 tbsp clear heather honey
- 2 tsp ground cumin
- salt and freshly ground black pepper
Instructions
- Peel the carrots and parsnips and top and tail.
- Split them in quarters from top to tail, leaving the core in.
- Meanwhile, bring a pan of salted water to the boil, add the carrots & parsnips, bring back to the boil and simmer for 3 - 4 minutes.
- Drain well, then carefully lay on a lined baking tray and leave to cool down and dry out.
- Once cool, transfer the tray to the freezer and leave until the vegetables are frozen. Seal the carrots and parsnips in a freezer-proof bag or container, and store them in the freezer until you are ready to cook them.
To Use:
- Cooking Time: 30-40 mins
- To roast the carrot and parsnips, preheat the oven to 200C, Gas 6. Place the dripping or fat in a large roasting tin and place in the oven for 10 minutes to heat up
- Carefully add the frozen vegetables and turn to coat in the hot oil. Season well and return to the oven for a further 30 minutes, until crispy on both sides, turning over halfway through the cooking time.
- Pour on the honey, sprinkle over the cumin and cook for a further 5 minutes to glaze - they can burn very quickly, so keep an eye on them.
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Notes
Top Tip: Ensure you write the current date and cooking time on the freezer bag.
Nutrition
236
Calories
15G
Fat
4G
Saturates
11G
Sugars
134G
Salt
2G
Protein
26G
Carbs
6G
Fibre
ⓘ UK Government Reference Intakes (RIs).
