MARK HIX ELEVATES THE HUMBLE PARSNIP FOR CHRISTMAS


Ingredients

1-1.2 kg young parsnips, topped and tailed
50-60g lard, dripping or goose fat
Salt and freshly ground black pepper
30g butter
12 or so peeled chestnuts, halved
4-5tbs Just A Splash Sherry
1-2tbs chopped parsley

Method

Serves 4-6


Most people use chestnuts in the stuffing or tossed in with the Brussels sprouts but they also make a great addition to a roast parsnip finished with sherry right at the end for a gentle bonding kick.


Pre-heat the oven to 200°C/gas mark 6.
Depending on the size of the parsnips you can half or quarter lengthways.
Heat the fat in a thick bottomed roasting tray in the oven, add the parsnips, season and roast for about 30 minutes, turning and basting as they are cooking until they begin turning a light golden colour. Add the chestnuts and butter and continue cooking for another 15 minutes. Stir in the sherry and parsley, cook for another 3-4 minutes and remove from the oven and serve.


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