RECIPE: Parsnips with a pancetta, parmesan and thyme crust

 

This recipe from Steve takes the humble parsnip to a new level and showcases this veggie to the max.

 
 
 
 

INGREDIENTS (serves 4)

For the roast parsnips:

  • 500g parsnips

  • 4 tbsp sherry

  • 4 tbsp honey

  • Salt & black pepper

  • 100ml olive oil

  • 50g butter

For the crumb

  • 75g pancetta

  • 75g panko breadcrumbs

  • 50g grated parmesan

  • 1 tbsp thyme (finely chopped)

METHOD

To make the crumb, crisp up the pancetta in a dry pan over a medium to high heat. Add the breadcrumbs and a splash of olive oil and then cook on a lower heat until the crumbs are golden brown. Fold in the parmesan and thyme until well mixed. Cool and leave to one side

Preheat oven to 180c.

Peel the parsnips and cut into quarters lengthways. If the parsnips are large then cut into 6 and remove the hard inner core.

Blanch the parsnips in salted boiling water for 6 - 6 minutes - they should still be firm. Drain and pat dry with kitchen roll.

In a mixing bowl toss together the parsnips, sherry, honey, salt and pepper.

In a roasting tray add the oil and butter and place in the oven for 5 minutes to get hot. Remove the tray from oven and carefully add the parsnips. Roast until the parsnips are golden brown (20-30 mins)

To finish, sprinkle the pancetta crumb and cook for a further 5 mins until the topping is crispy and golden.

Serve and enjoy.

 
Simon Houston