Mustard and Maple crispy Parsnips and Carrots recipe

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  • Serves 6
  • 15 mins to prepare and 25 mins to cook
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Customer recipe by Lisa Convery
Added 39 months ago

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.

By Bobbyboo 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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1kg Parsnips/Carrots
  • 2tsp Mustard Powder
  • 2tsp Plain flour
  • 4tbs Rapeseed Oil / Olive Oil
  • 3stp Maple syrup or Honey
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