Carrot and Parsnip Wrap


Serves 4
Prep Time 10 mins
Cooking Time 30 mins

  • 4 Carrots
  • 4 Parsnips
  • 4 Rashers/slices Parma ham
  • Olive oil
  • 2 Tbsp Maple syrup (or honey)
  • 1 Tbsp Balsamic vinegar
  • Salt and pepper


  • Peel the carrots and parsnips, cut in half length ways
  • Put the prepared vegetables into a saucepan of boiling water and simmer for 5 minutes or until al dente
  • Drain the water from the vegetables and put them into a large frying pan or wok and add 2 tbsp maple syrup and 1 tbsp balsamic vinegar, on a low heat coat the carrots and parsnips for 2 minutes
  • Take 2 carrots batons and 2 parsnip batons, season and wrap in a slice of parma ham
  • Do this 3 more times
  • Use an oiled baking tray, place the wraps on the tray and brush with olive oil
  • Put in a preheated oven 200° C/400° F/Gas mark6 for 20 minutes

Cooks tips

  • Leave the carrots and parsnips to cool, wrap them in parma ham , at this stage they can be put in the fridge and left overnight.


  • Baking tray
  • Large frying pan or wok
  • Saucepan

Shopping List

  • 4 Carrots
  • 4 Parsnips
  • 4 Rashers/slices Parma ham
  • Olive oil
  • Maple syrup
  • Balsamic vinegar
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