Parsnips Molly Parkin

Preparation info

  • Serves

    2

    as a main
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Browned parsnips layered with tomatoes and baked in a rich sauce. Parsnips Molly Parkin (named after a flamboyant fashion writer of the 1960s and 70s) is a satisfying old-fashioned British dish that’s well worth reviving. A fresh green salad will cut through the richness and warm crusty bread will mop up the juices.

Ingredients

  • sunflower or light olive oil, for frying
  • 25 g butter, plus extra for greasing the dish and dotting over the top
  • 1

Method

Heat the oven to 180°C/Gas 4.

Heat a tablespoon of oil and the butter in a large frying pan. Sprinkle in the sugar and lay the parsnips over the top. If you can’t fit them all in, divi