Sticky Maple Roots by Dapur Sinolin
PREP: 10 MINS
COOK: 30 MINS
- 4 large carrots, cut into thick batons
- 3 parsnips, cut into thick batons
- 40g butter
- 1 star anise
- few thyme sprigs
- 3 tbsp maple syrup
- Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
- Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.