THE CINNAMON-ORANGE ROOTS

(Our Play on Portuguese Glazed Carrots & Parsnips)

THE CINNAMON-ORANGE ROOTS

Ingredients: 300g Carrots, 300g Parsnips (both in batons), 1 tsp Cinnamon, 0.5 tsp Ground Ginger, 1 tsp Salt, 100ml Orange juice, 2 tbsp Honey, 30g Butter...

Ingredients

  • 300g Carrots
  • 300g Parsnips (both in batons)
  • 1 tsp Cinnamon
  • 0.5 tsp Ground Ginger
  • 1 tsp Salt
  • 100ml Orange juice
  • 2 tbsp Honey
  • 30g Butter

Cooking Method

  1. The Boil Par-boil root veg for 5 minutes; drain.
  2. The Bloom Whisk orange juice, honey, and spices in a small pan; boil for 1 minute until it forms a thick lacquer.
  3. The Scorch Toss veg in the spiced silk; roast at 210°C for 15 minutes until charred and sticky.
  4. The Final Flourish Finish with raw orange zest and a massive hit of raw fresh parsley.

Cuisine: Portuguese

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