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Servings 8
Calories 54 kcal
Phil Vickery
Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Ingredients
 

  • 1 kg parsnips, that's about 6-8 medium ones
  • 1 kg organic carrots again about 6-8 medium ones
  • 115 g good beef dripping, goose fat or lard
  • salt and freshly ground black pepper, freshly milled
  • 2 tbsp clear runny honey

Instructions
 

  • Peel the parsnips and carrots top and tail.
  • Split them in half from top to tail, then cut into eighths, leave the core in the parsnips.
  • Heat the dripping or fat in a baking tin in a hot oven, 220C, Gas 7, for about 10 minutes.
  • Meanwhile, bring a pan of salted water to the boil, add the parsnips and carrots, bring back to the boil and simmer for 1-minute maximum, or they will start to fall to pieces.
  • Drain well, then carefully lay in the hot dripping, season well with salt and pepper and return to the oven.
  • Cook for 25 minutes, then carefully turn over and return to the oven for a further 15 minutes, until crispy on both sides.
  • Pour on the honey, and cook for a further 5 minutes to glaze. They will burn very quickly. Keep an eye on them.
  • Serve piping hot and golden brown.
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Nutrition Facts
Roasted, Honey Parsnips & Carrots
Amount per Serving
Calories
54
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
12
mg
1
%
Potassium
 
160
mg
5
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Side Dish, Vegetables
Cuisine British, Winter
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