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20 lines
883 B
Plaintext
20 lines
883 B
Plaintext
>> source: https://www.gordonramsayrestaurants.com/recipes/honey-glazed-carrots-and-parsnips/
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Peel and halve or quarter the @parsnips{500%g} and @carrots{500%g} so that the pieces are of a similar size.
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Heat the @olive oil{3%Tbsp} in a #large sauté pan{}, then add the carrots and parsnips and toss to coat in the oil.
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Add the @thyme{2%sprigs}, @cinnamon{1%stick} broken in two, @star anise{3} and some seasoning.
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Cook over a medium heat for 15 to ~{20%minutes}, turning the vegetables frequently, until golden brown and almost cooked through.
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Drizzle over the @clear honey{2%Tbsp} and cook until the vegetables start to caramelize.
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Deglaze the pan with the @water{1%splash} and increase the heat.
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Cook for 2 to ~{3%minutes}, until the liquid has evaporated, and the carrots and parsnips are cooked through.
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Stir through a few knobs of @butter{} to glaze.
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Serve and enjoy!
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