Carrots roasted with parsnips
A great vegetable combo which is really warming on colder days.
Serves: 6-8
1 celeriac
2 parsnips
500g carrots cut in half
Sea salt and black pepper
8tbsp olive oil
4 cloves garlic
6 sprigs fresh thyme
3 sprigs fresh rosemary
12 whole sage leaves
2 lemons
2tsp coarsely crushed coriander seeds
1. Heat the oven to 200°C/390°F Gas Mark 7.
2. Lightly crush the garlic with the flat blade of a knife, but leave whole. Crush all the herbs with the flat of the knife and tear the sage leaves.
3. Place the garlic and herbs in a bowl and squeeze the lemon juice from the two lemons, then add the lemon halves, coriander seeds and olive oil. Cut the celeriac and parsnips in chunks depending on the size, add them and the carrots to the mixture in the bowl and toss to mix.
4. Place in a large roasting tin. Season well with salt and pepper and cook for 30 minutes stirring once. This can be garnished with some fresh coriander.
www.britishcarrots.co.uk.
