How to cook delicious carrots and parsnips in the air fryer.
Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Ingredients
- 500 g carrots
- 500 g parsnips
- 15 ml olive oil 1 tablespoon of olive oil
- 3 crushed or chopped garlic cloves
- Fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to season
Instructions
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Heat a pan of water on the hob, with a little salt.
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Scrub your carrots and parsnips, and rinse well.
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Peel the parsnips and carrots if you like, but you can skip this step if you’re not bothered.
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Slice them lengthways into 4 or 6 pieces, depending on the size and length of the parsnips and carrots.
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Place the carrots and parsnips in the boiling water and boil for 5-6 minutes. Drain well, leave in the colander to steam and then shake them to fluff them up a little.
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Dress the carrots and parsnips with the oil, garlic cloves and thyme. I like to use a large bowl for this so I can shake them around lots to ensure they are covered evenly.
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Air fry at 160C (320F approx) for 10 minutes, shaking halfway.
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Shake well.
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Air fry at 200C (390F approx) for 10 minutes, shaking halfway.
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Season with salt and pepper – I typically use 1/4 tsp salt and 1/8 tsp black pepper.
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If you’re adding the honey then drizzle over 15ml of honey, shake well, and air fry at 200C (390F approx) for another 2 minutes.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
