Deconstructed carrot and parsnip tzimmes

Deconstructed carrot and parsnip tzimmes

By
From
Cooking from the Heart
Serves
4
Photographer
Mark Roper

It’s so delicious that you’ll be inspired to eat it year round!

Ingredients

Quantity Ingredient
2 tablespoons olive oil, plus extra for brushing
8 carrots, peeled and cut lengthwise into quarters
3 parsnips, peeled and cut lengthwise into quarters
3 tablespoons maple syrup
1/2 orange, juiced
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 garlic cloves, whole
8 thyme sprigs

Method

  1. Preheat the oven to 180°C.
  2. Brush a little olive oil on the shiny side of a piece of foil large enough to be folded around the vegetables.
  3. Place the carrot and parsnip pieces on the foil. Drizzle them with the oil, maple syrup and orange juice, then sprinkle with the sugar and cinnamon. Season with sea salt and freshly ground black pepper and place the garlic and thyme sprigs on top.
  4. Bring the opposite sides of foil together and fold them over to form a seam. Repeat with the other ends to create a foil pouch. Place the pouch on a baking tray and bake for 35 minutes.
  5. Remove from the oven and allow the pouch to sit for a few minutes before opening.
Tags:
Jewish
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