Honey and orange glazed carrots and parsnips

Serves 2

Carrots for 2 (I use little chanterey carrots – usually about 5 per person)
2 large parsnips for two people
2 tablespoons of runny honey
A generous knob of butter
2 tablespoons of reserved cooking water
Zest of half an orange

Peel the carrots and then top of tail them

Peel the parsnips and then cut them into wedges. (try not to make them too thick.)

Cook the carrots and parsnips in lightly salted boiling water for 4-5 minutes until just starting to get tender.

Drain, reserving a small amount of the cooking water.

Place the carrots and parsnips back in the sauce pan. Add two tablespoons of the reserved cooking water, a knob of butter and two tablespoons of honey.

Over a medium heat stir for two minutes or so, until the carrots and parsnips are well coated with the honey, water and butter mixture.

Sprinkle over the orange zest, stir again and transfer to a roasting dish

Roast in a pre-heated oven (200) for 20 minutes or so.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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