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Smoky sweet root vegetables

A plate serving smoky sweet root vegetables

Smoky sweet root vegetables

Name: Smoky sweet root vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 75g butter; 75g caster sugar; 600g baby carrots scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways; 600g baby parsnips scrubbed, any larger ones cut in half lengthways; smoked salt; 1 lemon juiced; parsley roughly chopped

Sophie Godwin – Cookery writer

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Serves 10

Easy

Prep: 10 mins

Cook: 10 mins

Plus overnight chilling

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Cook these root vegetables for a special roast dinner. A sweet butter glaze contrasts beautifully with a subtle charred flavour – perfect for Christmas Day

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g butter
75g caster sugar
600g baby carrots

scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways
600g baby parsnips

scrubbed, any larger ones cut in half lengthways
smoked salt
1 lemon

juiced
parsley

roughly chopped

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Nutrition: Per serving

kcal78
fat2g

low
saturates1g
carbs11g
sugars7g
fibre6g
protein1g
salt0.7g

Method

step 1

The day before, put the butter, sugar and 500ml water in a deep frying pan. Heat until the butter is melted, then bring the liquid to the boil and simmer until lightly syrupy. Drop in the parsnips and cook, covered, for 6-8 mins until just tender then, using tongs, transfer to a roasting tin. Repeat with the carrots then tip them, with the liquid, into the roasting tin with the parsnips. Leave to cool, then put in the fridge overnight.
step 2

When you are ready to eat, take the roots out the fridge, and lift out of the syrup. Discard the syrup. Heat a griddle or frying pan until searing hot then, in batches, put the roots cut-side down in the pan and cook for a min on each side until visibly charred. Sprinkle over the smoked salt, lemon juice and some parsley to serve.

Recipe from Good Food magazine, November 2017

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