Instructions: Toast almonds on a baking tray in a moderate oven until golden.

Peel and wash carrots and parsnips. Slice lengthways, then into long strips. Melt butter in a pan, add carrots and parsnips and cook gently until tender, about 5 minutes. Add almonds, lemon juice, honey and mustard and heat through. Season well.

Serves 4-6.

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