Honey roasted Parsnip and Parsley root
A traditional side uplifted with a Knorr Future 50 ingredients of parsley root.
Autumn
Winter
Ingredients
Honey roasted Parsnip and Parsley root
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£2.37
For the dish:
Parsnips
/g
600.0 g
0%
Parsley Root
/g
600.0 g
0%
Knorr® Professional Vegetable Paste Bouillon 1kg
/g
25.0 g
0%
Water
/l
1.0 l
0%
Honey
/g
75.0 g
0%
Vegetable oil
/ml
50.0 ml
0%
Butter
/g
100.0 g
0%
Cinnamon
/g
5.0 g
0%
/
For the dish:
-
Parsnips 600.0 g
-
Parsley Root 600.0 g
-
Water 1.0 l
-
Honey 75.0 g
-
Vegetable oil 50.0 ml
-
Butter 100.0 g
-
Cinnamon 5.0 g
Preparation
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For the dish:
- Pre-heat oven 180c
- Peel the parsley root and parsnips.
- Cut the parsley root in half lengthways and cut the parsnips into ¼’s removing some of the core.
- Pour water into a saucepan and bring to the boil then add the Knorr Professional Vegetable Paste bouillon and vegetables then cook for 4-5 minutes.
- Remove and drain the roots and allow to steam dry.
- Melt the butter in a saucepan then add the honey then pour over the vegetables and toss to coat.
- Pour the oil on to an oven tray and place into the oven to get hot then pour in the vegetables and roast for 10 minutes.
- Remove the tray from the oven and dust in the ground cinnamon and toss again in the hot honey butter.
- Return to the oven for another 10 minutes or until glazed then remove and serve.
