Sort ingredients
margie
QR Code
Listen
Pdf
Preheat your oven to 220°C, fan 200°C, gas 7.
Cut the parsnips into quarters, lengthways. Add to a pan of boiling water and parboil for 4–5 minutes.
Meanwhile, using a pestle and mortar, bash the thyme. Add the olive oil and honey, and season with salt and freshly ground black pepper.
Drain the parsnips and toss with the flavoured oil. Roast in the oven for 25 minutes, until crisp.
Get a pan big enough to hold the carrots in one layer. Add just enough water to cover them.
Add the butter and a good pinch of sea salt.
Cook for about 15 minutes, until the water has evaporated.
Mix the parsnips and carrots together in a serving dish. If you want to add another layer of flavour, serve with a pinch of cumin and the pan juices.