Gordon Ramsay's Honey Glazed Carrots and Parsnips

Daily Echo: Honey Glazed Carrots and Parsnips Honey Glazed Carrots and Parsnips

Honey Glazed Carrots and Parsnips

Serves 6-8

500g parsnips

500g carrots

2-3tbsp olive oil

Few thyme sprigs

1 cinnamon stick, broken in two

3 star anise

Sea salt and freshly ground black pepper

1-2tbsp clear honey

Splash of water

Few knobs of butter

Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size. Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through. Stir through a few knobs of butter to glaze.

Comments (1)

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11:30am Thu 8 Dec 11

davecook says...

This works well with butternut squash too.

We grew some this year and have had fun eating them!!!
This works well with butternut squash too. We grew some this year and have had fun eating them!!! davecook
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