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Clementine Braised Carrots & Parsnips
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.
Ingredients
- 500g parsnips
- 500g carrots
- 3 clementines
- 50g butter
- 40g honey
- A handful of flat leaf parsley
- 1 tbsp sesame seeds
Prep: 15 mins | Cook: 20-25 mins
Method
1. Trim and peel the parsnips and carrots, then slice them into finger-length 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 50g 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 occasionally. Pop on a lid and simmer for 20-25 mins, stirring occasionally, till the veg are tender and most of the liquid has evaporated.
4. Meanwhile, roughly chop the parsley leaves, discarding the stalks.
5. When the parsnips and carrots are tender and sticky, sprinkle over the sesame seeds and chopped parsley and toss to mix. Transfer to a serving dish and serve straight away.
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