I don’t know if anyone went to the Christingle service last weekend. My children love it, mainly because there is food involved, raisins and possibly sweets!
I always seem to end up with slightly squishy oranges, so today I saw a recipe in Waitrose and decided to use them up.
ROAST CARROT AND PARSNIP MAPLE AND ORANGE
- 1 Orange
- 1 Zest of orange
- 1 1/2 tsp Fennel seeds, I didn’t have these in the cupboard so I am going to try cumin seeds
- 3 Parsnips
- 4 Carrots
- Olive oil
- Salt and Pepper
- 2 tbsp of maple syrup
Squeeze the orange into a jug and grate the zest.
Add the maple and cumin seeds.
Roast the vegetables for 30 minutes at 180 degrees celsius with the oil, salt and pepper.
Then for the last 20 minutes cover the glaze over the carrots and parsnips.
If you want a fuller vegetarian meal, roast the vegetables for half an hour, and take off the baking tray.
Get a ready puff pastry, roll it out onto the tray and add the vegetables and pour over the glaze.
Then cook for 25 minutes.
The squeeze of the oranges make a lovely Christmassy aroma in the kitchen too!
I feel good that the oranges weren’t wasted which has happened pretty much every Christmas.
I might even call this recipe the Christingle Roast Vegetables, and sprinkle some raisins in too to represent the fruits of the earth and all the bounty of goods that God gives us.
