Honey roasted Parsnip and Parsley root

Name: Honey roasted Parsnip and Parsley root
Yield: 10
Ingredients: 600.0g Parsnips; 600.0g Parsley Root; 25.0g Knorr® Professional Vegetable Paste Bouillon 1kg; 1.0l Water; 75.0g Honey; 50.0ml Vegetable oil; 100.0g Butter; 5.0g Cinnamon

Honey roasted Parsnip and Parsley root – recipe

A traditional side uplifted with a Knorr Future 50 ingredients of parsley root.

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For the dish:

Parsnips 600.0 g
Parsley Root 600.0 g
Knorr® Professional Vegetable Paste Bouillon 1kg 25.0 g
Water 1.0 l
Honey 75.0 g
Vegetable oil 50.0 ml
Butter 100.0 g
Cinnamon 5.0 g

Autumn

Winter

A traditional side uplifted with a Knorr Future 50 ingredients of parsley root.

...

Preparation

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.