Recipes and Styling: Louise Pickford, Photography: Ian Wallace. Scatter over the pomegranate seeds, toasted pumpkin seeds and parsley, and serve. Drizzle over the pomegranate dressing, stir well and return to the oven for a further 15 minutes or until evenly glazed and caramelized. Put the parsnips and carrots in a large roasting tin. Combine the remaining oil with the mustard and honey in a bowl. Cut the thicker pieces in half lengthwise. Add the apples and lardons to the carrots and parsnips, toss and return to the oven for 20-25 mins until cooked through. Peel carrots and parsnips and cut into approximately 2' pieces. Heat the oil or goose fat in a roasting tin until smoking. Put the carrots and parsnips on a large baking tray, drizzle with 2 tbsp oil and season. Mix butter, apricot preserves and rosemary in small bowl until smooth. Smaller parsnips can just be peeled and cut in half lengthways. Apricot Rosemary Roasted Parsnips and Carrots 1 Preheat oven to 425F. We tend to cut off the pointy end and then cut the stouter top into pieces roughly the same size so they roast evenly. Transfer to the oven and roast for 45 minutes or until almost tender. cups Method Preheat the oven to 180☌/355☏/Gas 4. Season with salt and pepper and add the oil, thyme and 4tbsp cold water. Cut the carrots and parsnips in half lengthways and place in a large roasting tin. Whisk together the pomegranate juice, honey, orange zest and juice and pomegranate syrup with a little salt and pepper and set aside. ![]() 5 minutes before the end of cooking drizzle the honey over the vegetables and cook until. Squeeze the juices from one half of the pomegranate (discarding those seeds) then carefully remove and set aside the seeds from the other half, reserving all the juice. Roast for about 25-35 minutes, turning once until cooked through. Tap the pomegranate hard a few times to help loosen the seeds and break in half. You can find pomegranate syrup in larger supermarkets or Middle Eastern food stores.
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