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Parsnips Vichy
A seasonal twist on the retro classic Vichy Carrots, this simple side dish braises creamy parsnips in a rich thyme, nutmeg and butter glaze.
Ingredients
- 700g parsnips
- 75g butter
- 1 tsp caster sugar
- A handful of thyme sprigs
- Nutmeg, to taste (optional)
- Sea salt
- Freshly ground pepper
- 125ml cold water
Prep: 10 mins | Cook: 25-30 mins
Method
1. Trim and peel the parsnips. Slice them into 1cm-thick rounds, then place them in a deep-sided frying pan.
2. Dot the butter over the top of the parsnips and sprinkle over 1 tsp caster sugar. Tear over a few thyme sprigs and grate over roughly ¼ of the nutmeg, if you're using it. Season with a pinch of salt and pepper.
3. Pour 125ml cold water into the pan, pop on a lid and bring to the boil, then turn the heat down and simmer for 20-25 mins, till the parsnips are tender and the liquid has reduced to a thick glaze. A skewer inserted into one of the parsnips should slide through easily.
4. Discard the thyme sprigs and gently stir the parsnips a few times to completely coat them in the glaze. Taste, add more salt, pepper or nutmeg if you think they need it. Serve garnished with fresh thyme leaves. Vichy Parsnips are perfect with roast dinners, on the side of steaks, chops or grilled white fish.
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