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Gingered Golden Roots

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(Serves 12)
1kg Baby Carrots
120g butter
1kg Parsnips, peeled
a handful of flaked almonds
Salt and freshly ground pepper
4 pieces stem ginger, sliced 
4 tablespoons ginger syrup
N.B. Items in bold are available from all MF outlets.
Quarter the parsnips lenghtwise and cut into similar lengths. Cook along with carrots in a pan of boiling salted water until tender and drain. Heat a heavy based frying pan and add almonds until tinged brown, shaking the pan occasionally. Set almonds aside.
Melt the butter in the pan and add the vegetables. Cook until golden. Season well and sprinkle with the almonds.
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