Parsnips Roasted with Mace and Brandy

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
  • ½ wineglass of brandy
  • 1 tsp ground mace


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.