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.
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.
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