THE HONEY-FENNEL ROOTS

(Our Play on Balkan Roasted Parsnips)

THE HONEY-FENNEL ROOTS

Ingredients: 500g Parsnips (peeled and quartered), 1 tsp Fennel seeds, 1 tsp Black pepper, 1 tsp Salt, 2 tbsp Honey, 2 tbsp Olive oil, 1 tbsp Wine vinegar...

Ingredients

  • 500g Parsnips (peeled and quartered)
  • 1 tsp Fennel seeds
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 tbsp Honey
  • 2 tbsp Olive oil
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Mix Toss parsnips with oil and spices in a tray.
  2. The Bloom Whisk honey and vinegar; add a tiny 10ml splash of water; pour over the veg.
  3. The Scorch Roast at 210°C for 25 minutes until the edges are rock-hard charred and sticky.
  4. The Final Flourish Finish with raw fresh thyme and a final dust of sea salt.

Cuisine: Balkan

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