Roasted parsnips and carrots
Another great side dish, perfect with a roast or with your Christmas meal
Nutrition (per serving)
Ingredients
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Fresh carrot1 packet (500 g)
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Fresh parsnip1 (500 g)
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Goose fat or dripping1 jar
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Salt and pepper1 pinch
Method
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Before you start put the jar of fat somewhere warm so the fat melts to a liquid consistency.
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Wash and peel the parsnips and carrots.
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Once peeled cut your parsnips into similar sizes, I tend to do thickish chips size.
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Parboil the parsnips and carrots, until slightly cooked but not soft.
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Drain the water and put back on the stovetop for a few minutes until slightly dry.
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Pour fat into a large flat-bottomed dish and start to lay your vegetables into the fat, give them a minute then transfer them with a slotted spoon onto a tray. Basically you want the warm veg to just soak up a bit of the goose fat on all sides.
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Continue until all your veg has been dipped and spread out on trays.
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Ready to freeze
Make sure your veg is completely cool before you pop the trays into the freezer, leave the trays for around 2 hours, then you can take them out and the veg should be hard enough to take off the tray with a spatula and transferred to a labelled sealable bag. Ready to be frozen long term.
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Ready to Eat
Cook from frozen, in a hot oven, 220°C. Lay veg on a tray – you can add some sprigs of thyme to the tray if you wish more flavors. They should take 35-40 min from frozen (20min if defrosted first, but better cooked from frozen).
5 minutes from the end I like to add some runny honey to my parsnips and cook until they are brown and a bit sticky.
Saved my time at Christmas thanks x
Brill, glad to hear they worked well for you Linda!
That’s carrots and parsnips prepped for Christmas 2021. They are now in the freezer, hopefully bagging them up tomorrow.
Brill, great to hear! x
Do you cook the carrots and parsnips from frozen or defrost?
You cook them from frozen. Hope that helps!
Can i have the time and oven setting for thecfrozen carrots pls
All cooking times are at the bottom of the recipe 🙂
Hi, can you use olive oil instead of dripping / goose fat for vegetarian option? If so, just enough to cover base of pan? Thank you!
Yes not a problem at all!
How far ahead can you prepare and freeze the carrots and parsnips?
up to 3 months in advance 🙂
So when you say you are coating them in oil, did you mean goose fat?
yes 🙂 you can also use vegetable or olive oil if you prefer
If you were to coat the veg in honey would you do that at freezing stage or when you are about to roast?
I would add honey when they are just about roasted, 10 minutes or so before you are going to serve them 🙂
Hi do you have to defrosts them before you put in oven. Thanks. Megan
No need to defrost these, they cook from frozen on the day!
Can you cook the carrots and parsnips in an air fryer? If so what temperature and for how long? Thanks
yes you can, not a problem! Cook at 190oc for around 30 minutes until golden 🙂