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Prep ahead and freeze these carrots and parsnips for Christmas Day. Can be cooked directly from frozen to save you all that peeling and chopping on the day itself. 700g carrots 700g parsnips 3 sprigs thyme 1 sprig rosemary 1 garlic clove 75g butter 1 clementine 1. Peel the carrots and parsnips and then chop them into large batons. 2. Add them to a saucepan, cover with boiling water and simmer for 7 minutes. 3. Meanwhile you can make the garlic and herb butter. 4. Finely chop the thyme, rosemary
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