Label
All
0
Clear all filters

Clarissa Dickson Wright

Parsnips Roasted with Mace and Brandy

Rate this recipe

Preparation info
    • Difficulty

      Easy

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.

Ingredients

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

Method

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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title