Festive Christmas recipes > Honey parsnips and carrots

Ingredients >
1kg parsnips, that’s about 6-8 medium ones
1kg organic carrots again about 6-8 medium ones
115g good beef dripping, goose fat or lard
Salt and freshly milled black pepper
2-3 tbsp clear, runny honey

Method >
Peel the parsnips and top and tail the carrots. 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, 220° C, Gas Mark 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 one minute maximum, or they will start to fall to pieces.

Drain well, then carefully lay in the very 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 five minutes to glaze. They will burn very quickly so keep an eye on them. Serve piping hot and golden brown.

Serves: 6-8.

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