Honey-glazed roots medley

Yield: 4 servings

Measure Ingredient
3 \N Turnips
3 \N Carrots
3 \N Parsnips
½ ounce Butter
1 tablespoon Honey
1 tablespoon Oil
\N \N Salt and pepper

Peel turnips, carrots and parsnips and cut to large, even-sized chunks.

Par-boil these in a large pan of boiling water for 5 minutes; drain.

Preheat oven to Gas Mark 6/400F/200C. Heat together butter, honey and oil until melted. Toss vegetable chunks in honey mixture in roasting tin.

Season with salt and pepper. Roast, turning now and then, for 45 mins.

Converted by MC_Buster.

NOTES : Serve as a seasonal vegetable side-dish with grilled steak or a tasty casserole

Recipe by: Teletext (Ch4)

Converted by MM_Buster v2.0l.

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