Roast
Parsnip Recipe

This quick and easy parsnip recipe is a lovely wintertime treat especially when cooked along with crispy roast potatoes. If the quantities permit, the two root vegetables can be roasted together in the same roasting pan. The perfect side dish to any roast meat or poultry.

Gourmet food........the EASY way!

Roast Parsnips

3 tablespoons goose fat or sunflower oil
2lb/1kg parsnips
salt & freshly milled black pepper

METHOD

• Preheat the oven to 390°F/200°C/gas mark 6.
  

• Place the oil or goose fat in a roasting tin and place in the oven to get hot.
  

• Peel the parsnips and cut - depending on their size - lengthways in half or quarters to form even-sized pieces.
  

• Remove the roasting tin from the oven and place it directly over a low heat. Carefully add the sliced parsnips to the fat being taking care not to splash. Season with salt and freshly milled black pepper and then turn the parsnips in the oil so that they are completely coated. Return the roasting tin to the oven.
  

• Roast the vegetables for about 40 to 45 minutes until golden brown, turning occasionally.
  

• Once cooked, remove the parsnips from the oven and place onto absorbent kitchen paper to remove any excess fat. Serve immediately.

Roast parsnips makes a perfect vegetable side dish to almost any meat or poultry main course. It is especially good with:

Roast Beef
Roast Chicken
Roast Pork
Roast Turkey

To go from my Roast Parsnip Recipe to
MY RECIPE FOR PARMIGIANO BAKED PARSNIPS
CLICK HERE