Maple Glazed Parsnips & Honey Glazed Carrots

Cooking time: 45 mins

SERVES: 6-8

Ingredients

-3 parsnips.
-3 carrots.
-sunflower oil.
-40g unsalted butter.
-4 bay leaves.
-2 sprigs of Rosemary.
-4 cloves of garlic.
-20g maple syrup.
-20g honey.
- Salt (to taste)
- Pepper (to taste)

Method

-Peel your carrots and parsnips Then Blanche in salted water for three minutes, take out and place on a tray to steam dry.
-After around 10 minutes Cut your carrots and parsnips in half and take a medium size frying pan onto the heat. Add a dash of oil And place your carrots cut side down into the frying pan on a medium high heat caramelise until they look a little bit too dark, then add your honey, butter, Half of your Bayleaf, Rosemary and crushed garlic. Take away from the heat source and leave on the side until all the bubbles have completely stopped in the pan this will deglaze the flavour from the pan and glaze your vegetables beautifully.
-Repeat the same technique in a clean pan with the parsnips only swapping the honey for maple. Generously season with salt and pepper then roast in 160° oven for 10 to 15 minutes before serving.
-This can be done 4/5 hours before serving time in order to be organised and consistent.