Honey-Roasted Roots with Watercress and Pear
Sweet, honey-roasted root vegetables are delightful when tossed in a salad with peppery watercress and juicy pear. Halves of Anabelle’s bouchées add a creamy tang to this winter salad.
Ingredients
2 parsnips
400g baby carrots, trimmed
2 Tbsp olive oil
2 tsp picked thyme leaves
2 Tbsp runny honey
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1 pear, cored and cut into wedges
A good handful watercress leaves
½ jar Anabelle bouchées, halved
Method
Preheat the oven to 180°C. Line a baking tray with baking paper.
Peel the parsnips and cut lengthwise into quarters, removing the central core if it’s woody. Cut into wedges and put onto the paper-lined tray with the carrots. Toss with the olive oil, thyme, and 1 tablespoon of the honey and season with salt and pepper. Roast for 30 minutes, or until tender. Set aside to cool slightly.
To make a dressing, combine the remaining honey, olive oil, and vinegar and set aside. Toss the roasted parsnips and carrots with the pear and watercress and put onto a platter. Drizzle with the dressing and scatter over the cheese to serve.