Recipes and Styling: Louise Pickford, Photography: Ian Wallace. Scatter over the pomegranate seeds, toasted pumpkin seeds and parsley, and serve. Drizzle over the pomegranate dressing, stir well and return to the oven for a further 15 minutes or until evenly glazed and caramelized. Transfer to the oven and roast for 45 minutes or until almost tender. Though they dont pack the beta-carotene that their orange relatives offer, theyre a good. Season with salt and pepper and add the oil, thyme and 4tbsp cold water. Parsnips are carrots sweeter cousins, with a rich, nutty flavor. Cut the carrots and parsnips in half lengthways and place in a large roasting tin. Next toss in the carrots and parsnips, and coat well, then lay a thin layer. Whisk together the pomegranate juice, honey, orange zest and juice and pomegranate syrup with a little salt and pepper and set aside. In a large mixing bowl, combine the olive oil, honey, and Thyme, and whisk together. Squeeze the juices from one half of the pomegranate (discarding those seeds) then carefully remove and set aside the seeds from the other half, reserving all the juice. Tap the pomegranate hard a few times to help loosen the seeds and break in half.
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