Ingredients:
- 4 tsp Honey
- 2 tsp Dijon Mustard
- 1 tsp olive oil
- 200 gm trim and tail Parsnip
- 200 gm trip and tail carrot
Recipe:
- In a bowl mix honey, mustard and olive oil and keep a side.
- Now trim and tail parsnip. Peel them and cut in half to make it easier to handle.
- Now cut each half lengthwise and discard the middle core. Sometime it is easier, if not just cut the corner off
- To keep the consistency cut the carrot similar way and par boil them and discard water.
- Now add the honey mix to parsnip and carrot and mix everything well.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
Rasoi .Kitchen 