I had been given vouchers from the new Tesco Orchard scheme that this allowed me to trial out some recipies..... I usually for christmas day make my veg on the day itself but this year wanted to make as much as I could the day before. This recipe allowed me to do just that which saves you more time to relax on the day itself.
I used this recipe for 2kg of parsnips and 2kg of Carrots so calculated the basic quantities
1kg parsnip/carrots, peeled and cut into batons
2 tsp English mustard powder
2 tbsp plain flour
4 tbsp rapeseed oil
about 3 tsp clear honey
I Boiled the parsnips and carrots the night before for 5 mins, then drain well and let them steam-dry for a few mins. I then Mixed the mustard powder with the flour and plenty of seasoning then tossed the parsnips and carrots in the mix, then shaken off any excess. I then stored in the fridge for cooking next day.
Heat oven to 200C fan. Put the oil into 2, non-stick baking trays (the veg mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
I did have some left overs from this recipe and was able to reheat for the following day which resulted them still being crispy.
I also Included a handful of garlic cloves and shallots in each tray.
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