Friday, 5 March 2010
Faced with the reality that we are going to have to move house, and a lot sooner than either one of us expected, I am now having to pare down all the perishable foods that we have in our fridges and larder. That means I am having to be inventive, and lucky old Todd is reaping the benefits of all my originality and expertise.
You all know by now, that we both love parsnips. I like to keep some on hand at all times, and am often found slipping them into soups, stews, casseroles and pies.
I also am so very fond of them roasted. It just wouldn't be a proper roast dinner, in my opinion, without at least some parsnips making an appearance in one shape or another. I think most Britains would agree, at least in part . . .
This is a very delicious way to roast parsnips, taking full advantage of their natural sweetness and nutty flavours. I like them done this way almost as much as I love them when I roast them with Gorgonzola. You can find that recipe HERE.
But in the meantime, I do hope you will give this version that I am posting here today a try. I don't think you'll be disappointed in any way. Honey, butter and parsnips . . . roasted together until golden brown. Oh, my . . . but this is deliciously scrummy!
We love parsnips. The honey in this glaze really accentuates their lovely sweet and nutty flavours. Delicious!
500g parsnips, peeled and halved lengthwise
salt and freshly ground black pepper
good pinch of ground ginger
2 TBS honey
Preheat the oven to 180*C/350*F. Place the parsnips into boiling water and blanch for 3 to 5 minutes. Drain and cut into thick slices.
Lightly butter a wide oven proof dish. Put the parsnips in this, in one layer. Season to taste with some salt, pepper and ginger.
Melt the butter in a small saucepan along with the honey and let it bubble up. Drizzle this over top of the parsnips. Transfer the dish to the oven and bake for 10 to 12 minutes until nicely tender and browned.