Pan Tossed Maple Parsnips and Carrots.

Now if I had space in my tiny oven I would have definitely Roasted my Parsnips and Carrots along with my roast potatoes and nut roast but alas, I had to settle for something else. This way takes half the time and you can easily gauge how caramelised you want them to be. 

Serves 4

What you need:

  • 3 Parsnips peeled and sliced into sticks
  • 3 Carrots peeled and sliced into sticks
  • Knob of Vegan Butter
  • 5 tbsp of Maple Syrup
  • Salt and Pepper

What you need to do:

  1. Steam you Carrots and Parsnips for 7-10 minutes until cooked.
  2. On a medium heat add your butter, maple syrup, salt and pepper into a frying pan until butter has melted and the mixture starts to heat up.
  3. Add your carrots and parsnips into the frying and keep stirring and tossing them in the maple sauce.
  4. If you like them to be slightly caramalised leave to settle on the frying for a couple of minutes at a time and turn once slightly browned.
  5. Once Carrots and Parsnips are removed from the pan brush remaining maple sauce onto your Vegan Parsnip, Chesnut and Sausage meat Nut Roast (if you are making it).
  6. ENJOY!!!
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