Clementine Braised Carrots & Parsnips

Prep: 15 mins

Cook: 20-25 mins

Sweet seasonal clementines are a natural pairing with carrots and parsnips. Gently cook the root veg with clementine zest and juice, along with honey and butter, till they're tender, rich and zingy. Garnish with fresh parsley and top with toasted seasame seeds for crunch. A tasty way to eat these seasonal British veg.

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140 kcal
(per portion)

Ingredients you'll need

500g parsnips
500g carrots
3 clementines
50g butter
40g honey
A handful of flat leaf parsley
1 tbsp sesame seeds

From your kitchen

150ml cold water
Sea salt + black pepper

Step by step this way

1.
Trim and peel the parsnips and carrots, then slice them into fingerlength batons. Pop them in a deep frying pan or large pan.
2.
Finely grate in the zest from the clementines, then halve them and squeeze in the juice. Add the butter. Drizzle in the honey. Pour in 150ml water. Season with a little salt and pepper.
3.
Set the heat to medium and warm through till the butter has melted and the pan has started to simmer. Stir occaisonally. Pop on a lid and simmer for 20-25 mins, stirring occasionally, till the veg are tender are most of the liquid has evaporated.
4.
Meanwhile, roughly chop the parsley leaves.
5.
When the parsnips and carrots are tender and sticky with lightly browned edges, sprinkle over the seasame seeds and chopped parsley and toss to mix. Transfer to a serving dish and serve straight away.

This recipe is from

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