Richard Corrigan

Pan-roasted carrots and parsnips

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Richard Corrigan Cookbook
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

Adding the watercress at the end means that it wilts only slightly and keeps its peppery crunch.

Ingredients

  • 350 g medium carrots
  • 350 g medium parsnips
  • 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,