Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Caramelised Parsnips with Clementines and Spice
Roasting parsnips is grand but it takes ages. This is your fast route to parsnips heaven (we actually prefer these to roasted!).
Ingredients
- 1.5kg parsnips, peeled and cut into chunky batons
- A few glugs of rapeseed, olive or sunflower oil
- Sea salt and freshly ground pepper
- 4 clementines, juice and zest
- A drizzle of honey or agave syrup
- 2cm slice of fresh ginger, chopped or grated
- A pinch of fresh chilli or chilli powder
Method
1. Heat a large frying pan over medium-high heat. Add a splash of oil and, once hot, add the parsnips.
2. Coat in the oil and cover the pan. Cook till the parsnips are tender, 10–15 mins.
3. Remove the lid and continue to cook the parsnips till golden.
4. Add the honey/agave, clementine juice and zest, ginger and chilli. Sizzle till the juice reduces down to a sticky glaze.
5. Season. Taste. Adjust seasoning as needed. Serve.
You'll need to log in to leave a rating & comment
Rose