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Recipe for Honey-glazed Carrots and Parsnips with Cardamom
Recipe details
Try this recipe ffrom award-winning chef, Jean- Christophe Novelli.
Serves:
8
Cooking time:
20 minutes
Ingredients
- 16 baby carrots
- 16 baby parsnips
- 1 tbsp unsalted butter
- 1 good pinch Madras curry powder
- cracked black pepper
- 1/2 grated rind, lemon
- 4 tbsp clear honey
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Each serving contains
Calories:
100kcal, 5% of your GDA
Sugar:
13.5g, 15% of your GDA
Fat:
2g, 3% of your GDA
Saturates:
1g, 5% of your GDA
Salt:
Trace, <1% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Cook the carrots for 3-4 minutes in boiling water. Add the parsnips and boil for 3-4 minutes or until both are just tender but still have bite.
- Crush the cardamom pods, remove the seeds and discard pods. Crush the seeds, then fry in the butter for 30 seconds to release the aromas. Add the parsnips and carrots. Stir in the curry powder, seasoning and lemon rind.
- Add the honey and then fry for a further 2-3 minutes until caramelised. These are best served hot so prepare when everything else is nearly ready.
Cook's tip
Omit the cardamom and curry powder for a plainer vegetable, but keep the lemon and honey for a delicious sweetness. If carrots and parsnips are large,cut in half lengthways and remove any woody cores.
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