Garlic & Herb Carrots & Parsnips
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 700g carrots
- 700g parsnips
- 3 sprigs thyme
- 1 sprig rosemary
- 1 garlic clove
- 75g butter
- 1 clementine
Method
- Peel the carrots and parsnips and then chop them into large batons.
- Add them to a saucepan, cover with boiling water and simmer for 7 minutes.
- Meanwhile you can make the garlic and herb butter.
- Finely chop the thyme, rosemary and garlic and then mix in a bowl with the butter.
- Squeeze in the juice of a clementine and mix again.
- Drain the veggies well and then add them back into the saucepan. Add the butter and mix well.
- Leave the veggies to cool and then transfer to a baking tray. Freeze for 1 hour then add to one large or two smaller freezer bags until Christmas Day.
- When ready to cook, transfer the veggies into a large baking tray and bake from frozen at 180c for 30-40 minutes.