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Pan-roasted carrots and parsnips
- Serves
4
- Difficulty
Easy
Published 1999
Adding the watercress at the end means that it wilts only slightly and keeps its peppery crunch.
Ingredients
350 g 350 g - duck fat or garlic-flavoured butter
Method
Peel the carrots and parsnips, and cut into slices about 2 cm thick. Drop into a saucepan of boiling salted water and blanch for 2 minutes. Drain and refresh.
Heat a film of duck fat or garlic-flavoured butter in a large heavy-based pan. Season the carrots and parsnips, then add to the pan. Brown over a brisk heat, then reduce the heat and continue cooking until tender. (Alternatively,
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