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Honey-Roasted Parsnips

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Preparation info
    • Difficulty

      Easy

Appears in
The Ivy: The Restaurant and its Recipes

By AA Gill and Mark Hix

Published 1997

  • About

Ingredients

  • 1.5 kg young parsnips
  • 100 g beef dripping
  • 3 tbsp<

Method

If the skins of the parsnips are clean they need not be peeled. Otherwise, top and tail, peel and quarter them lengthways. Remove the hard core that runs down the centre and can be a little woody.

Preheat the oven to 200°C/gas mark 6. Blanch the parsnips in boiling, salted wate

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