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Brown butter root vegetables recipe
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Serve up a delicious bowl of slowly-roasted artichokes, parsnips and carrots alongside your turkey this Christmas. The sweet and citrus coated root veggies make a wonderful side that everyone will love tucking into during the festivities. See method
Ingredients
- 500g Jerusalem artichokes or parsnips, scrubbed, halved if large
- 500g carrots, peeled and cut into thick chunks
- 2 tbsp extra-virgin olive oil
- 1 large lemon, thinly sliced
- 1 tbsp clear honey
- 25g butter
- 2 tbsp chopped flat-leaf parsley
Each serving contains
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Energy
450kj
102kcal
5%
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Fat
6g
8%
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Saturates
2g
10%
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Sugars
7g
8%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 13.1g
Protein 1.4g
Fibre 2.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C and line a roasting tin with nonstick paper. Add the artichokes or parsnips, carrots, oil, lemon, honey, 2 tbsp cold water and seasoning; toss to combine.
- Cover with foil and bake for 30 mins. Remove then set aside.
- While the turkey is resting, return the tin, uncovered, to the oven and roast for 30-35 mins, until browned.
- Just before serving, heat the butter in a pan over a low heat, until it turns a nutty brown. Remove and pour over the veg. Scatter with the parsley to serve.
See more Christmas side dishes