Roast parsnips & Stichelton

Name: Roast parsnips & Stichelton
Yield: Serves 2
Ingredients: Stichelton (or Stilton), as desired; 3 medium parsnips, peeled and quartered lengthways; 1 tablespoon plain flour, seasoned with 1 teaspoon flaked sea salt; 1 tablespoon plain flour, seasoned with 1 teaspoon flaked sea salt; 3 tablespoons duck or goose fat, or sunflower oil; 3 tablespoons duck or goose fat, or sunflower oil; 3 tablespoons duck or goose fat, or sunflower oil; Stichelton (or Stilton), as desired

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I love this kind of thing when I can’t be bothered to cook dinner but want something to snack on by the fire. No fuss, maximum pleasure. Stichelton is a truly fabulous cheese, similar to Stilton although slightly sweeter and with fewer blue veins, and made with unpasteurised milk.

Ingredients

3 medium parsnips, peeled and quartered lengthways
1 tablespoon plain flour, seasoned with 1 teaspoon

Dinner

Method

Preheat the oven to 200°C fan/220°C/Gas 7. Par-boil the parsnips in rolling water until just tender, but with a little crunch inside (about 4 minutes). Toss them in the seasoned flour so that they are lightly coated.

While the parsnips boil, pour the fat or oil i