The much maligned parsnip comes into its own when roasted in the oven. In this roast parsnip recipe the oven roasting brings out the sweetness of the parsnip and creates a slightly caramelized outside. Delicious.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 1 lb/500g parsnips, peeled
- 2 tbsp goose fat, lard, dripping or vegetable oil
- Salt
Preparation:
Serves 4
- Preheat the oven to 425F/220C/Gas 7
- Cut the parsnips into even bite-sized chunks. Place them in a saucepan, cover with cold water and bring to the boil. Once boiling reduce the heat an simmer for 5 mins.
- Heat the fat in a roasting tin until very hot but not burning. Carefully tip the parsnips into the hot fat. Using a tablespoon coat each piece with hot fat, this will prevent the parsnips from sticking.
- Return the roasting tin to the oven and roast for 20 mins. Turn all the parsnips over and roast for a further 20 mins or until the parsnips are golden brown.
- Serve immediately.
