https://www.thespruceeats.com/maple-glazed-roast-parsnips-recipe-435265
| Ingredients · 6 tablespoons sesame seeds · 1 1/2 pounds parsnips peeled topped and tailed · 1 1/2 pounds carrots peeled topped and tailed · Salt to taste · Freshly ground black pepper to taste · 4 tablespoons 50 grams unsalted butter · 4 tablespoons maple syrup |
| Instructions 1) Preheat oven to 220c 2) Heat a heavy bottom frying pan or skillet to hot but not burning. Add the sesame seeds to the dry, hot pan and gently swirl the pan around until you notice the seeds starting to colour. Whip them out of the pan and onto a plate as soon as you see any colour. They will continue to cook even when on the plate 3) Cut the peeled parsnips and carrots in half lengthways and in half again. If the parsnips you are using are a little old or are woody, you will need to cut into quarters and remove the wooden cores. Once done they will taste just as good as young parsnips. 4) Bring a pan of water a to a boil. Add a pinch of salt, the parsnips and the carrots and cook for 2 minutes. Drain in a colander keep to one side. 5) In a small saucepan, melt the butter with the maple syrup and heat gently. 6) Place the cooked parsnips and carrots in a roasting tin and brush thoroughly with the maple-butter mixture. Season well with salt and pepper. 7) Roast in the oven shaking the pan frequently for 30 minutes or until golden brown. 8) Sprinkle over the sesame seeds and returns to the oven for 5 minutes. Transfer to a serving dish. |
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