We all love our roasted parsnips. This recipe will give you perfectly glazed parsnips every time.
Special equipment: Cast aluminium saucepan.
|800g||Parsnips, peeled, trimmed, each cut lengthways into 4 pieces|
|1 pinch||Sea salt|
|1 pinch||Freshly ground black pepper|
Cooking the parsnips
Over a medium heat warm your pan. Add the butter to the pan and bring the butter to a foaming stage(*1). Add the parsnips and lightly colour all over, for 5 minutes, season with salt and pepper and transfer the pan to the oven to finish the cooking for 5-8 minutes (*2).
Alternative recipe ideas:
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.