Sherry Roast Parsnips with Chestnuts & Honey

INGREDIENTS

(Serves 4-6)

500g parsnips
75g butter
2 sprigs thyme, leaves only
75ml dry sherry
3 tbsp honey
50g cooked chestnuts, crumbled
Salt and pepper

OTHER SALADS & SIDES

45 MINS

Roasted Vegetable and Pearled Spelt Salad

SALADS & SIDES / ANY SEASON

HERBED CUCUMBER AND YOGHURT SALAD WITH EDIBLE FLOWERS

SALADS & SIDES / SUMMER

This is a delicious way to cook parsnips, using lots of festive flavours that really bring out their sweet earthiness. Being glazed in the pan, this recipe also saves on space – useful on Thanksgiving or Christmas Day when the oven is probably at its fullest.

METHOD

DIFFICULTY: Easy 30 MINS

Peel the parsnips and slice them into even wedges. Bring a pan of salted water to the boil, add the parsnips and simmer for 5-8 minutes or until they are just cooked through. Drain.

Heat the butter in a large frying pan over a moderate heat. Once foaming, add the parsnips and thyme leaves and toss to coat in the butter. Continue to fry, turning the parsnips frequently, until they’re nicely golden brown all over. Next, pour in the sherry and reduce until syrupy before stirring in the honey. Season well with salt and pepper, add the crumbled chestnuts and toss everything together over the heat. Serve straight away.