Good Food by Angela Nilsen

Author:Angela Nilsen
Language: eng
Format: epub
ISBN: 9780563539292
Publisher: Ebury Publishing

Get going with this three-in-one recipe and peel, chop and freeze the veg up to a month ahead – just toss the celeriac in lemon juice first.

Pepper and Honey-Roasted Roots

3 tbsp olive oil

5 medium carrots, peeled and cut into long slices

1 large celeriac, peeled and cut into uneven chunks and wedges

5 parsnips, peeled and cut into long sticks

2 tbsp clear honey

2 tsp black peppercorns, roughly cracked

Takes 1 hour • Serves 8

1 Preheat the oven to 220°C/Gas 7/fan oven 200°C. Heat the oil in a roasting tin on top of the stove and, when it’s hot, add the vegetables and fry for 5–8 minutes until they begin to brown.

2 Place the tin in the oven for 40–50 minutes, shaking it occasionally until the vegetables are golden brown and soft.

3 Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 minutes to warm the honey through before serving.

• Per serving 129 kcals, protein 3g, carbohydrate 19g, fat 5, saturated fat 1g, fibre 7g, added sugar 3g, salt 1.19g

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