Category: parsnips
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Parsnips! Parsnips! Parsnips!
The humble ‘snip really gets her chance to showboat here. The puree, crisps and part cooked parsnips could all be made in advance, leaving you to just pan finish on the day.
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Honey mustard roast root vegetables with lentils & goat’s cheese
1. Mix together the roots, onion, oil, thyme, salt and pepper on a metal baking sheet. Roast at 180c until just tender, stir in honey and return to the oven for 5-10 mins until golden 2. Discard and thyme stalks. Stir in the mustard, parsley, radicchio, lentils and goat’s cheese
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Parsnips & lentils
Making a bid for your festive spread… 1. Chop up two of the parsnips roughly into pieces around 1 cm or less. Place in a saucepan with milk to cover, salt and some thyme. Bring to a simmer and cook until the parsnip is completely soft. Add more milk if…