How to cook Christmasy roasted veg

We all know the sides form the backbone of any good roast

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Recipe by: Chef Stuart Collins, executive chef for The Anvil Rooms and La Varenne in Tornado Tower

Serves: 4
Ingredients:
1kg Heritage carrots
1kg parsnips
500g leek
150g butter
4 cloves garlic
2 tbsps honey
150ml chicken stock
Thyme
Rosemary
Vegetable oil
Salt and pepper (to taste)

Method:
Carrots
• Peel the carrots and cut into large shapes at a slant

• Heat a film of oil in a sauté pan and add the carrots, season with salt and fresh cracked black pepper

• Once they start to colour, add 50g butter, two cloves of crushed garlic and a few sprigs of thyme

• Place the pan in the oven at 100°C and cook slowly until tender, turning occasionally, for around 30 minutes

Parsnips
• Peel the parsnips and cut into quarters, removing the woody stalk from the middle

• Place in a roasting pan with a film of oil, season with salt and pepper as they begin to colour each side

• Add a rosemary sprig and 50g butter then gently cook in the foaming butter until golden and tender

• Add the honey and allow the parsnips to soak up all its flavour

Leeks
• Wash the leeks well and cut into two centimetre slanted shapes, ensuring the outer layers are intact

• Heat some vegetable oil in a pan and add the leeks, season and colour on both sides, then add 50g butter and 150ml chicken stock

• Add two cloves of crushed garlic and a few sprigs of thyme

• Reduce to a simmer, cover with parchment paper and cook for approximately ten minutes until the liquid is a glaze

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