Ginger and honey-glazed root vegetables

Ginger and honey-glazed root vegetables

By
From
Under the Walnut Tree
Serves
5-6
Photographer
Fanny Bergenström

Parsnips, carrots and swede glazed with honey, thyme and finely chopped ginger go beautifully with smoked leg of lamb, or roast beef or lamb.

Ingredients

Quantity Ingredient
4 medium carrots
200g swede
or 1 large sweet potato
3 medium parsnips
2-3 tablespoons fresh ginger, chopped
100ml water
50g butter
3 tablespoons honey
1/2 teaspoon sea salt flakes
pinch freshly ground black pepper
1-2 teaspoons dried thyme

Method

  1. Peel and cut the carrots, swede or sweet potato and parsnips lengthwise into thick strips. Prepare the ginger.
  2. Bring the water and butter to the boil in a sauté pan. Tip the root vegetables and ginger into the pan and bring to the boil. Cover and simmer for 5 minutes, stirring every now and then. At the very end, trickle in the honey and stir carefully to blend. You can prepare the recipe up to this point ahead of time.
  3. Preheat the oven to 200°C. Transfer the vegetables to a lightly greased ovenproof dish and season with salt, pepper and thyme. Cook for 20 minutes or so until the vegetables are soft and nicely browned. Serve while warm.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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