Chargrilled Parsnip


  • 4 small parsnips
  • 10 g (¼ oz) salt
  • 100 ml ( fl oz) olive oil


Put the parsnips, salt and olive oil in a vacuum or cryovac bag. Seal and cook in a water bath at 84°C (183°F) for 32 minutes. Transfer to an ice bath to cool down. When cool, rub the skin off the parsnips and cook until just coloured in a chargrill pan.