Parsnips

Adapted by Evie Lieb from a recipe by Grace Parisi in the November, 2004 issue of Food and Wine magazine.

Serves 4

Note: Try experimenting with french fry recipes - soak in cold water drain and dry with paper towels. Dust with cornstarch.

INGREDIENTS

• • 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons

  • 4 teaspoons of extra virgin olive oil

  • Salt and freshly ground pepper

  • 1/3 cup of chicken stock

  • 3 Tbsp unsalted butter, softened

  • 4 teaspoons drained, bottled horseradish

  • 1/2 Tbsp finely chopped flat-leaf parsley

  • 1/2 Tbsp minced chives

  • 1/2 small garlic clove, minced.

METHOD

• 1. Pre-heat oven to 400°F.

  2. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.)

  3. Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes, but parsnips are not mushy.

  4. Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.

  5. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

https://www.raymondblanc.com/recipes/pan-fried-parsnips-recipe/

Ingredients

• • 5 (800g) Parsnips, peeled, trimmed, each cut lengthways into 4 pieces

  • 4 tsp Butter, unsalted

  • Sea salt and freshly ground pepper

COOKING METHOD

• 1. Over a medium heat, warm your oven proof pan.

  2. Add the butter to the pan and bring the butter to a foaming stage.

  3. Add the parsnips and lightly colour all over, for 5 minutes.

  4. Season with salt and pepper and transfer the pan to the oven to finish the cooking for 5-8 minutes.

Chef tips

"The foaming butter should turn light brown and smell nutty. It is important to let it reach this stage, so that it will slowly caramelise the parsnips. But don’t let the butter burn or it will become carcinogenic and indigestible, besides tasting unpleasant."

"Parsnips are high in sugar and could over caramelise - use a timer to ensure that you do not forget them in the oven!"

"You could add some honey and lemon to the parsnips, or some seeds such as cumin or caraway seeds."