THE LAVENDER GARDEN-ROOTS

(Our Play on Provencal Roasted Root Veg)

THE LAVENDER GARDEN-ROOTS

Ingredients: 2 Carrots, 2 Parsnips, 1 Red onion (all quartered), 1 tsp Dried Lavender, 1 tsp Dried Thyme, 1 tsp Salt, 3 tbsp Olive oil, 2 tbsp Honey...

Ingredients

  • 2 Carrots
  • 2 Parsnips
  • 1 Red onion (all quartered)
  • 1 tsp Dried Lavender
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 3 tbsp Olive oil
  • 2 tbsp Honey

Cooking Method

  1. The Mix Toss the vegetables in a tray with oil and salt.
  2. The Bloom Whisk honey with lavender and thyme; add a tiny 10ml splash of water to loosen the herbs.
  3. The Scorch Roast veg at 210°C for 20 minutes until charred; pour the honey-herb silk over them and roast for another 10 minutes.
  4. The Final Flourish Finish with raw fresh rosemary and a drizzle of raw olive oil.

Cuisine: French

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