Smoky sweet root vegetables
Cook these root vegetables for a special roast dinner. A sweet butter glaze contrasts beautifully with a subtle charred flavour – perfect for Christmas Day
- Prep: 10 mins
- Cook: 10 mins
- Easy
- Serves: 10
Ingredients
Smoky sweet root vegetables method
Step: 1 A day before, take a deep frying pan and put the butter, sugar, and 500ml water into it. Cook until the butter is melted, then bring the liquid to a boil, and boil gently until lightly syrupy. Put in the parsnips and cook, covered, for 6-8 mins until soft then, using tongs, transfer to a roasting tin. Redo with the carrots then tip them, with the liquid, into the roasting tin with the parsnips. Let it cool, and put it in the fridge overnight.
Step: 2 When you are about to eat, take out the roots from the fridge, and lift out of the syrup. Reject the syrup. Heat a griddle or frying pan until fiery hot then, in batches, put the roots cut-side down in the pan and cook for about a minute on each side until seemingly charred. Dust over the smoked salt, lemon juice, and some parsley for serving.
