caramelized parsnips
How to make caramelized parsnips recipe
Serves 2
Total cooking time 20 minutes
Ingredients:
625 g (1¼ lb) parsnips, scrubbed or peeled
50 g (2 oz) butter
175 g (6 oz) diced bacon
3 tablespoons caster sugar
50 g (2 oz) pine nuts
5 tablespoons chopped thyme leaves
Method:
Cut the parsnips in half widthways, then cut the chunky tops into quarters lengthways and the slim bottom halves in half lengthways.
Heat the butter in a large wok or frying pan, add the bacon and parsnips and cook over a medium heat for 15 minutes, turning and tossing occasionally, until the parsnips are golden and softened and the bacon is crisp.
Add the caster sugar and pine nuts and cook for a further 2–3 minutes until lightly caramelized. Toss with the thyme and serve.
For bacon, pine nut & parsnip rosti, grate 350 g (11½ oz) peeled parsnips into a bowl and mix with 50 g (2 oz) ready-cooked bacon rashers, snipped into small pieces, and 2 tablespoons chopped parsley.
Divide the mixture and squeeze together to form 4 balls, then flatten into patties. Heat 50 g (2 oz) butter in a large frying pan, add the patties and cook over a high heat for 2 minutes on each side until golden. Serve hot with a green salad and sprinkled with pine nuts. Total cooking time 10 minutes.
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| caramelized parsnips |
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