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Pan-roasted parsnips and carrots


A delicate side dish that clearly belongs on the Christmas table. Crispy vegetables drizzled with aromatic cumin butter.
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A delicate side dish that clearly belongs on the Christmas table. Crispy vegetables drizzled with aromatic cumin butter....

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Cook time20 minYield6 servings


Ingredients

  • salt
  • 900 g parsnips
  • 900 g carrots
  • 100 g butter
  • 1 large onion
  • 1 tsp cumin seeds
  • a pinch cayenne
  • 1 small bunch fresh coriander

Cooking guidelines

Bring a large pot of well-salted water to a boil. Peel the parsnips and carrots and cut them into 7½cm batons. Keep them separately. Simmer the parsnips for 10 minutes, or until cooked through but still firm. Scoop them from the water with a wire skimmer and spread on a baking sheet to cool. Simmer the carrots in the same water for 8 minutes, or until cooked through but still firm. Drain and spread on a baking sheet to cool.

Set a heavy wide-bottomed pot over a medium-high heat and melt the butter. Add the onion and cook until softened and beginning to colour, 5-8 minutes. Season with salt and add the cumin and cayenne. Add the parsnips and carrots and cook, uncovered, stirring every few minutes with a wooden spoon, allowing them to brown here and there, until fork tender, about 10 minutes. Transfer to a serving dish. Roughly chop the fresh coriander, both leaves and tender stems, to scatter over the top.


  • Chef: Adela
  • Published:

Category: Christmas food

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