In Season: Parsnips with sticky maple glaze
Don’t you love the recipes on Gourmandia. I do, and do so, so much that I broke my one and only cooking rule the other day. My rule: “cook in season”. Though I think food taste better off the field than off the plane, I am not fanatical about applying the rule at all times and among the chefs’ recipes on Gourmandia, I could not help trying out saddle of lamb so easy to follow real gourmet food, the garnish includes vegetables , but I needed more veggies for that hungry mob. This is when I remembered reading about a vegetable recipe which was going to live up to the lovely saddle of lamb “parsnips with sticky maple glaze”.
Now pay attention this is the scientific bit: Parsnip is a root vegetable related to the carrot. It bears a resemblance to its cousin but it is much paler and the flavor is very different. Both originate from Eurasia and until the arrival of the potato from the New world, parsnip was the favorite dish.
Now for the yummy bit: Roasting parsnips in goose fat makes them crisp and flavoursome, and the maple syrup glaze brings out their natural sweetness.
cooking time 40-50 minutes
- 3tbsp Goose fat or sunflower oil (as an alternative)
- 1kg of parsnips, peeled
- 3tbsp maple syrup
- Preheat the oven to 200C gas mark 6, Place the goose fat or oil in roasting tin and heat in the oven for 5 minutes.
- Meanwhile, cut the parsnips in half or quarters length-ways, depending on their size
- Spoon the parsnips in the hot fat (they should sizzle as they go in) and turn to coat. Roast 30-35 minutes, then remove from the oven and season. Drizzle with the maple syrup and turn to coat evenly.
- Return the parsnips to the oven for a further 5-10 minutes until golden crisp, serve
If you would like ideas with ingredients don’t hesitate to ask me, use the comments box away.
