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Honey-glazed root vegetables
Serves 4-6 Sauces and accompaniments
Ingredients
- 4 carrots, peeled and each cut into 8 pieces
- 4 parsnips, peeled and each cut into 8 pieces
- 50g goose fat
- 20g honey
- 10g parsley, chopped
Method
Put the carrots and parsnips in a pan with the goose fat and cover with water. Add a pinch of salt, bring to the boil and cook until the water has evaporated and the vegetables begin to caramelise in the goose fat. Turn off the heat and add the honey to the pan to glaze the vegetables. Sprinkle over the parsley to serve.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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