Post by Silly Yak on Feb 28, 2011 9:30:40 GMT
Roast Honeyed Parsnip Wedges
Ingredients
1140ml/2pt whole milk
6 parsnips, peeled, quartered and cored
15ml/1tbsp vegetable oil
30ml/2tbsp honey
salt and pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the milk in a large pan until just coming to the boil. Blanch the prepared parsnips in the milk for 2-3 minutes and drain well.
3. Transfer the parsnips to a roasting tray and drizzle the oil over. Roast in the oven for 25-30 minutes until crisp and golden on the outside and cooked through. Drizzle the honey over in the last few minutes, tossing to coat. Serve at once.
Ingredients
1140ml/2pt whole milk
6 parsnips, peeled, quartered and cored
15ml/1tbsp vegetable oil
30ml/2tbsp honey
salt and pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the milk in a large pan until just coming to the boil. Blanch the prepared parsnips in the milk for 2-3 minutes and drain well.
3. Transfer the parsnips to a roasting tray and drizzle the oil over. Roast in the oven for 25-30 minutes until crisp and golden on the outside and cooked through. Drizzle the honey over in the last few minutes, tossing to coat. Serve at once.