Parsnips with Clemetine & Sage Butter

Prep: 10 mins

Cook: 30 mins

Naturally sweet parsnips are perfect paired with sharp citrus and earthy sage. These parsnips are cooked on the hob with fresh clementine juice and butter until they're tender and richly glazed. Serve them topped with crisp fried sage leaves for a restaurant-style side dish that's full of winter flavour.

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210 kcal
(per portion)

Ingredients you'll need

500g parsnips
A handful of sage
2 clementines
50g butter

From your kitchen

1 tbsp olive oil
Sea salt + black pepper
100ml cold water

Step by step this way

1.
Trim the parsnips, peel them and then slice into fingether-lenth batons. Pick the sage leaves off their sprigs. Halve the clementines. Dice 50g butter.
2.
Place a deep, wide frying pan on a high heat. Add 1 tbsp oil. When it's hot, add the sage leaves. Fry for 30 secs-1 min, till they've changed colour and crisped up. Use a fork or a slotted spoon to scoop them out of the pan and transfer to a plate lined with kitchen paper to drain.
3.
Take the pan off the heat. Add the parsnips to the pan and stir well to mix. Add the butter and stir to melt it. Carefully pour 100ml water into the pan (it may spit). Squeeze in the juice from the clementines. Season well with salt and pepper and gently stir to mix.
4.
Place the pan back on a high heat. Pop a lid on the pan (or use a baking tray) and bring to the boil. When it’s boiling, turn the heat down to medium. Simmer for 15 mins, stirring occasionally, till most of the liquid has evaporated and the parsnips are tender – a skewer should easily slide through a parsnip. Take the lid off and simmer for a final 2-3 mins till the liquid has evaporated.
5.
Crumble in the crisp sage leaves and toss to mix. Transfer to a serving dish and serve.

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