Ginger butter adds another layer to sweet carrots and peppery parsnips.
Ingredients
- 3 big carrots
- 2 parsnips
- 3 tsp dried thyme
- drizzle olive oil
- salt and pepper
- 1 inch piece of ginger, peeled
- 50g soft butter
Method
- Take off the outer layer of the skin by rubbing the carrots and parsnips with a ball of
- tinfoil.
- Cut the vegetables in half keeping the root intact and cut in half again
- Toss the Carrots and parsnips in the oil until fully covered, season with sea salt and black
- pepper.
- Grill the Vegetables over a high heat until nicely charred and soft to the touch (around
- 15 mins, turning frequently).
- For the ginger butter, grate the ginger into a big knob of melted butter.
- Toss the cooked veggies in the ginger butter before serving.
