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Party carrots roasted with fennel and honey, and swede mash
Serves Serves 6-8 Starters and mains
Ingredients
- For the swede mash
- 750g swede, tough skin removed and the flesh chopped into 2cm cubes
- 1tbsp wildflower honey
- pinch of crushed fennel seed
- 50g butter
For the roast carrots
- 750g assorted coloured (red, orange, yellow) heirloom carrots, peeled or scrubbed juice of a small orange
- 1tbsp olive oil
- 2tbsp fennel seeds, crushed
- 5tbsp wildflower honey
Method
Preheat the oven to 220°C/425°F/ Gas 7. In a large heavy-based saucepan, cover the swede cubes with lightly salted, cold water and boil them for about 30 minutes until most of the water has evaporated.
Lower the heat and add the honey, fennel seed and butter and cook for a further 3 minutes, watching it doesn’t burn. Mash until very smooth. Serve scattered with chervil or flat-parsley leaves.
Meanwhile blanch the yellow and orange carrots in just enough boiling water to cover them, along with the orange juice, for 4 minutes. Lift out with a slotted spoon and drain in a colander. Deal with the red carrots in the same way then transfer them all to a large roasting tin. Add the oil, crushed fennel and honey, season, toss well and roast for about 20 minutes until cooked to your liking.
Scatter with chervil or flat-leaf parsley leaves when ready to serve.
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