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Roasted Carrots and Parsnips

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Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Lime Glazed Parsnips

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The glaze with these Parsnips is quite sharp, and can be used with any sweet Root Vegetables with an excellent result – try with Carrots or Sweet Potatoes. For an extra treat, add a handful of Chopped Walnuts close to the end of cooking for a delicious crunch.

Parsnips

This dish is great served with Lamb, especially if it’s cooked in a simple way, with little herbs used on it, so that the flavours of the Parsnips really stand out.

An alternative to using Lime is Lemons. Be careful that you don’t squeeze any of the Lemon Seeds out when you’re juicing them – using Lemon goes really well with Chicken.

To Serve 4
700g Parsnips, peeled
Salt and Pepper
1 Lime
50g Butter
25g Light Muscovado Sugar
Thyme Sprigs, to garnish

1. Cut the Parsnips in half lengthways. If they’re still very large, cut into half again (into quarters) and then remove the tough woody core from them. Add to a pan of boiling water, which has been lightly salted, and cook for five minutes.
2. Using a vegetable peeler, pare thin strips of Lime Rind and set aside for a garnish. Halve the Lime and squeeze the juice.
3. Melt the Butter in a large saucepan along with the Sugar, and add the Lime Juice and heat through gently, stirring to dissolve the Sugar.
4. Drain the Parsnips from the pan, and add them to the Lime Mixture in the pan. Toss them covering evenly, and cook over a moderate heat for about ten minutes, shaking frequently to make sure the Sugar doesn’t burn.
5. Transfer to a warmed dish to serve, and garnish with the pared Lime Rind, and the Thyme Sprigs.

Photo Courtesy of: Muffet

Baked Vegetables with a Spicy Sauce

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A simple dish, that can be used as a side for a range of meats – especially Roast dinners such as Chicken, Beef or Pork – you name it, this dish can go with it. It’s best served with a simple tasting dish, otherwise the combinations of the flavours will be too overpowering, and you may not fully appreciate the range of tastes that are on offer.

Vegetables

To Serve 6
8 Cherry Tomatoes
3 Rosemary Sprigs
125ml Extra Virgin Olive Oil
Coarse Sea Salt and Pepper
1 Red Pepper, deseeded and halved
1 Yellow Pepper, deseeded and halved
6 Shallots, peeled
1 Aubergine, cut into thin slices
3 Courgettes, thickly sliced
1 Fennel Bulb, quartered lengthwise
175g Parsnips, halved
125g Baby Sweetcorn, halved lengthwise
225g Mushrooms, left whole
1tbsp Sunflower Oil
1 Small Onion, peeled and finely sliced
1 Garlic Clove, peeled and finely sliced
1 Green Chilli, peeled and finely sliced
2tsp Capers
2tsp Soft Brown Sugar
Juice of ½ Lemon
175g Passata

1. Cut a small cross in the base of each Tomato, but make sure you leave them whole. Strip the Rosemary Leaves, and chop finely before adding them into a bowl with the Olive Oil, Salt and Pepper. Add the Tomatoes, Peppers, Shallots, Aubergines, Courgettes, Fennel, Parsnips, Baby Sweetcorn and Mushrooms, turning to make sure they are coated evenly, leaving to absorb the flavours for at least an hour.
2. Put all of the Vegetables (except for the Tomatoes) into a large, flat baking tray, and put in the oven at 220C, turning and basting for around forty minutes, until they are cooked through and browning slightly. Add the Tomatoes after thirty minutes.
3. For the Spicy Sauce, heat the Sunflower Oil, and add the sliced Onion, Garlic, Chilli and fry until they are starting to soften. In a food processor, add the Capers, Sugar, Lemon Juice and Passata, and blend until smooth. Season to taste with Salt and Pepper, and add to the Chilli mixture in the pan. Cover the pan and cook for five to ten minutes, stirring from time to time.
4. Once cooked, allow the Vegetables to drain slightly of the Oil, and serve on a plate, with the Sauce to the side

Photo Courtesy of: AndyRob