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Thank you all very much for making the week such an enjoyable experience!"
Toy Yamashina
California
Oct 2014
Walnut Grove Recipes
Maple & Black Pepper Parsnips
3 Portions
- 500g parsnips (about 4 medium)
- 6 tbsp /120g maple syrup
- freshly ground black pepper
- 50g butter
- 2 tbs olive oil
- salt
Method
1. Peel parsnips and slice in half, or if they are very large, either into thirds or quarters - cutting along the length of the parsnip. Steam until half cooked (about 5 minutes) and allow to cool.
2. Heat butter & oil in roasting tray, add maple syrup and melt together over a gentle heat. Add parsnips and 4 tablespoons of water.
3. Coat parsnips in mixture, sprinkle with salt & lots of freshly ground pepper and cook in the oven at 160°C.
4. Keep checking and adding more water every 10 to 15 minutes to ensure the maple does not over-caramelise; it should be quite liquid at this point because it will quickly evaporate.
5. When the parsnips are tender (approx 1hr), reduce the syrup down (in the oven, just don't add any more water), basting it over the parsnips until golden brown.
Serving Suggestions
Serve as an accompaniment with any meat dish, but in particular it is a match made in Heaven with duck!
Advanced Preparation
Can be cooked a few hours in advance and just flashed through the oven before serving. You do need to keep a close eye on the parsnips while they are cooking to ensure they don't burn, but it is worth all the effort. So often when roasting parsnips they can become too dry; we have overcome that with the additional water, which means they are plump & moist when you eat them, with a lovely maple caramel crust!
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