Vegetable Recipes - Roasted Parsnips Dressed with Lemon and Garlic Recipe

Ingredients

Serve 4-6

• 750 g/1 1/2 lb parsnips, cut into sticks

• 6 tablespoons olive oil

• 1 tablespoon roughly chopped thyme

• 1 teaspoon finely grated lemon rind

• 2 tablespoons lemon juice

• 1 garlic clove, crushed

• sea salt and pepper

To serve:

• rocket or other salad leaves (optional)

• 50 g/2 oz Parmesan cheese

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Method:

1. Add the parsnips to a pan of boiling water and parboil for 4 minutes. Drain well and leave to dry.

2. Transfer the parsnips to a roasting tin large enough to hold them in a single layer. Spoon the olive oil over them and then sprinkle with the thyme. Toss to coat.

3. Place in a preheated oven, 200°C (400°F), Gas Mark 6, and roast for 45-60 minutes, stirring occasionally, until the parsnips are tender and lightly patched with brown.

4. Transfer to a bowl and leave to cool slightly. Add the lemon rind and juice and the garlic to the parsnips and season with sea salt and pepper. Toss well and leave to cool completely.

5. Serve the dressed parsnips as they are, or on a bed of rocket or other salad leaves, and use a mandoline or vegetable peeler to shave Parmesan on top.