Novelli honey-glazed carrots and parsnips with cardamom recipe

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Novelli honey glazed carrots and parsnips with cardamom 85ed9bbb 0b16 4379 bbaf e0f44fca4896 0 472x310
  • Rating: 3 stars
  • Cost per serving: 40p
  • 5 mins to prepare and 15 mins to cook Takes: 5 mins to prepare and 15 mins to cook
  • 8 Serves: 8

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.

Novelli Tip

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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  • 16 baby carrots
  • 16 baby parsnips, trimmed and peeled
  • 6 cardamom pods
  • 1tbsp unsalted butter
  • 1 good pinch Madras curry powder
  • cracked black pepper
  • grated rind ½ lemon
  • 4tbsp clear honey
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1 of you five-a-day Each serving contains
  • Calories 100 5%
  • Sugar 13.5g 15%
  • Fat 2g 3%
  • Saturates 1g 5%
  • Salt 0g <1%
of an adult's Reference Intake amount. Find out more
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