A great way to avoid a busy oven is to create these glazed veggies on the hob.
Ingredients
- 1 kg carrots and parsnips, peeled and quartered lengthways
- 1 tbsp wholegrain mustard
- 50 ml Marsala
- 200 ml chicken stock
- 2 tbsp dark brown sugar
- 5 cm fresh ginger, peeled and cut into chunks
- 2 star anise
- Juice and zest 1 orange
- 40 g butter
- 20 g roasted almonds, chopped
- 1 tsp caraway seeds
- 1 tbsp olive oil
- 20 g breadcrumbs
- 20 g curly leaf parsley, to garnish
Instructions
1 Put the quartered carrots and parsnips into a large lidded pan. Add the wholegrain mustard, Marsala, stock, sugar, ginger, star anise, orange juice and 20 g of the butter. Bring to the boil, then reduce the heat to low, cover and simmer for 20 min.
2 Remove the lid and continue to cook until the sauce reduces to a sticky glaze and the veg is slightly charred.
3 Meanwhile, toast the almonds and caraway seeds in a pan over medium heat. Add the oil and breadcrumbs and fry until crispy. Stir in the orange zest and season with salt and pepper to taste.
4 Stir the remaining butter into the veg, then sprinkle over the nutty crumb and the parsley to serve.
ALSO SEE:
Roast carrot and red onion salad
Feature Image: W&H
