Festival Recipe
Apple Glazed Carrot & Parsnip
Recipe by Edward Hayden and Anne Neary
- Serves4-6
Ingredients
- 4 carrots-peeled and cut into chunks
- 3 parsnips-peeled and cut into chunks
- 2 red onions-cut into chunks
- 1oz/25g rapeseed oil
- 1oz/25g butter
- 2 tablespoons Highbank orchard apply syrup
- Seasoning
- Sesame seeds to garnish
Method
- Preheat the oven to 170C/325F/Gas Mark 3. Place the chunks of carrots parsnips into a large saucepan of cold water and bring to the boil. Simmer for 8-10 minutes and then strain off the water. Place the blanched carrots & parsnips onto a flat baking tray and then drizzle with the rapeseed oil and the maple syrup and then season lightly with salt and pepper. Place in the oven and roast for 20 minutes until cooked through. Garnish with some sesame seeds to serve.
