- 700g-1kg parsnips, peeled and thinly sliced
- 1 lemon
- A few glugs of olive oil
- 1 large onion or 2 leeks, finely chopped
- Sea salt and freshly ground pepper
- 2 garlic cloves, finely chopped
- A pinch of chilli powder, or freshly chopped red chilli
- 500g veg or chicken stock, warmed
- 125g mascarpone, cream or creme fraiche
- 2-3 handfuls of freshly grated Parmesan
- 2-3 rosemary sprigs, leaves finely chopped
Or, try these combos:
Celeriac, bacon, chestnut and thyme – sizzle the bacon then add celeriac (peeled and cut into thin, bite sized pieces), crumble in the chestnuts and thyme at the end.
Sweet potato, chilli, ginger and coconut milk – swap the parsnips for sweet potatoes and the mascarpone for coconut milk. Use a generous grating of fresh ginger instead of rosemary. Finish with a dusting of desiccated coconut and/or cashews.
1. Preheat your oven to 200°C/Gas 6.
2. Toss your parsnips with a little lemon juice to stop them browning and to add flavour.
3. Heat a large frying pan over high heat. Add a glug of oil, the onion and parsnips. Season well. Cook till soft and picking up a golden tinge – don’t cook too quickly. Add the garlic and chilli.
4. Almost cover the parsnips with stock, but not quite. Crank the heat back up. Let it bubble and reduce a bit.
5. Lower heat. Swirl in the cream, a good handful of Parmesan and the rosemary. Taste. Adjust seasoning. Add more Parmesan or mascarpone, if needed.
6. Tumble into an oven-proof dish. Top with a good dusting of Parmesan and pepper.
7. Bake for 20 mins, or till golden on top.