Ingredients
For the dish:
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Parsnips 600 g
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Parsley Root 600 g
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Water 1 l
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Honey 75 g
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Vegetable oil 50 ml
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Butter 100 g
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Cinnamon 5 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.
