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Roast Parsnips
I like a nice chunky parsnip...
you can really
savour the sweetness
and depth of flavour.
Just remember that
they don't take
that long to cook,
so keep an eye on them.
1. Pre-heat your oven to 200°C,
180°C fan oven,
Gas Mark 6;
put your roasting tin
in the oven,
so that it pre-heats as well.
2. Make your clarified butter:
melt the butter in a saucepan
and allow to cool.
Once the water has evaporated,
skim off any solids that
float to the surface.
Pour the clarified butter
into a large bowl,
being careful not to
include any of the
milk solids.
This butter can be used
to cook at higher temperatures
without burning.
3. Peel and cut the parsnips
into quarters lengthways.
The bigger the parsnip
the more flavour there is.
Remember, they do shrink
down considerably!
4. Add the butter to the
Knorr Vegetable Stock Cubes
to help them dissolve.
The stock adds more
flavour than salt.
5. Take the pre-heated roasting tin
from the oven,
and add in the dissolved
stock and butter.
Add the parsnips and
mix with the seasoning
until they are nicely coated.
6. Put into oven and cook
for 20-30 minutes
(less if you have smaller parsnips)
until crisp and golden.
Easy.