Katie Stewart

Roast Parsnips

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

One of our most useful winter vegetables is the parsnip. Parsnips can be added to stews or served as a vegetable on their own. They are particularly good roasted and are usually very popular mixed with potatoes in the roasting pan.

Ingredients

  • 675 g/1½ lb parsnips
  • seasoned flour
  • 50–75 g

Method

Peel the parsnips and cut up into sticks about 5 cm (2 in) long. Place in a saucepan, cover with cold salted water and bring up to the boil. Simmer gently for 5 minutes, then draw off the heat and drain. R