Winter comes in many colors – that’s why I call this particular starter shades of orange: Honey-Glazed Parsnips and Carrots on Tomato Hummus.
Ingredients (for 4 people):
1 tablespoon of butter
1 small onion (finely chopped)
1 garlic clove (finely chopped)
1 teaspoon of chopped thyme leaves (I used dried)
2 dl of vegetable stock
1-2 tablespoons of honey
Prepare the tomato hummus according to this recipe and leave a couple of chickpeas for decoration. Clean the parsnips and carrots (you don’t have to peel it). Cut the parsnips in halves and the carrots in 4-5 cm thick discs. Heat the butter, add the onions and garlic and sautée for a couple of minutes. Add the parsnips and carrots, deglaze with the vegetable stock. Add the thyme leaves and let everything simmer for 10-15 minutes, the stock should reduce to about half. When the parsnips are soft enough, add the honey, season everything with to taste.
Distribute the tomato hummus on your plates, top each plate with the parsnip halves and one disc of carrots, decorate with parsley
– and enjoy!