Simply creating a beautiful side dish can make a meal taste so much better, whether it be a Sunday roast, or for a special occasion such as Christmas.
Serving eight people, there will be plenty left over for second helpings if you are preparing dinner for a small number of people.
And with Gordon Ramsay’s recipe, you can be assured that people will go up for a second portion.
If, however, you are preparing dinner for around eight people, don’t be surprised if people complement the dish and ask you how you made it.
By following Gordon Ramsay’s easy-to-follow recipe, you can make tasty honey-glazed parsnips and carrots.
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Honey-glazed parsnips and carrots recipe
- 500g parsnips
- 500g carrots
- Two to three tbsp olive oil
- Thyme sprigs
- One cinnamon stick, broken in two
- Three star anise
- Sea salt and black pepper
- One to two tbsp clear honey
- Splash of water
1. Peel, and halve (or quarter) the parsnips and carrots so that the pieces are of a similar size.
2. Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil.
3. Add the thyme, cinnamon, star anise and some seasoning.
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4. Cook over medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
5. Drizzle over the honey and cook until the vegetables start to caramelise.
6. Deglaze the pan with the water and increase the heat.
What does deglaze mean?
Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelised bits stuck to the bottom to release.
7. Cook for two to three minutes, until the liquid has evaporated, and the carrots and parsnips are cooked through.
These carrot and parsnips would pair wonderfully well with roast potatoes, meat drenched in gravy, and Yorkshire puddings.
Savoury meats go especially well with parsnips, such as pork and chicken, which can be seasoned to your liking.
Plus, adding flavoursome carrots and parsnips to your meal not only tastes good, it is great for your health.
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