Parsnips Roasted with Mace and Brandy

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

This is from Michelle Beridale Johnsons good little British Museum cookbook.

It is an unusual way of serving parsnips, which works very well.


  • 6 parsnips, trimmed but not peeled
  • 25 g/1 oz butter


Boil the parsnips for 15 minutes. Cool slightly, then peel and slice. Heat the butter, brandy and mace in a pan, put in the parsnips and heat through. Reduce to a glaze and serve hot.