Warm Salad of Honey Roast Pears and Parsnips with Roquefort Dressing

  • Serves4
  • DifficultyEasy
2 carrots (peeled and cut lengthways into 4 then cut in half)
2 parsnips (peeled and cut same as carrots)
2 red Williams pears (peeled and cut into 1/8)
2 red chicory (cut into strips)
½ bunch watercress
1 clove garlic
Sprig thyme
50g unsalted butter
2 tbsp honey
50ml red wine vinegar

For the Roquefort dressing

100g Roquefort
150ml buttermilk
50ml olive oil
25ml sherry vinegar

To make the dressing place all the ingredients in a blender and mix. Season to taste.

To cook the vegetables, pour a little olive oil in a pan, add the carrots and parsnips, season and cook for 2 minutes, add the garlic, thyme and butter and cook for a further 2 minutes. Add the pears and cook for 2 minutes. Add the honey and vinegar and cook for a final 1 minute.

Pick out the thyme and garlic and place in a bowl. Add the chicory and watercress and gently mix.

To serve, Spoon the vegetables onto a plate and drizzle the Roquefort dressing on top.

Other recipes with carrot

Discovery+ Shows on discovery+

Discovery+ Stream on discovery+