Honey-glazed carrots and parsnips with cardamom

Honey-glazed carrots and parsnips with cardamom

What to do

  • 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.
  • Cost per serving: 40p
  • Serves: 8
  • Takes: 20mins


  • 16 baby carrots
  • 16 baby parsnips, trimmed and peeled
  • 6 cardamom pods
  • 1tbsp unsalted butter
  • 1 good pinch Madras curry powder
  • cracked black pepper
  • grated rind ½ lemon
  • 4tbsp clear honey

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit www.tesco.com/health

Novelli 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.

We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com

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