Sticky maple roots

• large carrots↗4

  cut into thick batons

• parsnips↗3

  cut into thick batons

• butter↗40g g
• star anise1
• thyme sprigs↗few
• maple syrup↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.

2. 2

   Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.