500g parsnip, peeled
500g carrots, peeled
3 tbsp rapeseed oil
50g golden caster sugar
large knob of lactose free butter
1 tsp sea salt
Heat oven to 220C/200C fan/gas 7. Halve the carrots and parsnips, then cut the thicker end in two lengthways. Boil for 5 mins, then drain well and leave to steam-dry for a few mins.
Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins.
Remove the tin from the oven and carefully add the vegetables to the hot oil. Turn them to coat, and make sure they aren’t overcrowded (otherwise they won’t crisp up).
Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time.
About 10 mins before the vegetables are ready, tip the sugar and 2 tbsp water into a small frying pan. Heat very gently until the sugar has dissolved.
Turn up the heat and bring the liquid to the boil. Measure 3½ tbsp cold water into a jug.
Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat.
Stand well back and add the water (it will splutter!). Return to the heat, add the lactose free butter and the salt, and stir to remove any lumps.
The caramel should be runny, so add a splash more water if needed. Pile the parsnips into a serving dish, then drizzle over the salted caramel.
Recipe adapted from: Good Food