Glazed Carrots and Parnsips – A Very Vegan Christmas

Serves: 4

Time: 30 mins

Price: €0.45 – €0.12 per portion

Today’s post is a simple one, but super worth following perfectly in order to get the most luxurious, buttery (yes, vegan buttery) glazed veggies. I love carrot, parsnip not so much – as mentioned in my Carrot and Parsnip Soup recipe! However the way this is cooked, the parsnip complements the carrot so well, I had to share!

You will need:

  • 3 carrots, chopped into even chunks
  • 1 parsnip, chopped into even chunks
  • 2 tbsp vegan flora
  • salt and pepper

If you are scaling up the recipe for more guests, make sure to keep the ratio to 3:1 carrots to parsnip as this is the secret to it not being to “parsnippy”. Also the flora is essential – they use a vegan butter flavouring and it is KEY!

How to make it:

Simple, cook at a rolling boil, in plenty of lightly salted water until the parsnip starts to disintegrate. Strain. Return to the pan and lob in the flora along with lashings of pepper and a little salt. Pop the lid on your pot and give it a good shake. And that’s it, the perfect buttery (but vegan) vegetable side dish! The shaking crumbles the parsnip into the butter, coating the carrot – trust me it’s just such a good combo!

Make sure to check the blog again tomorrow for another Vegan Christmas side dish – and follow my blog so you don’t miss out!

Let me know if you try this recipe by commenting down below and tagging me on Instagram! If you have any suggestions on ways you improved this recipe or your own little additions, please share!  Also feel free to share/pin this recipe on Pinterest!

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