Buttered Parsnips

12

Parsnips are a bit like brussel sprouts in a lot of ways, they are a vegetable that tends to divide people into two camps.  The majority of people are not fans, but those who are tend to love the nutty flavour particularly cooked to go with a roast dinner.  Having only ever had roasted parsnips before, and being rather ambivalent about them, I thought that a different method of cooking might change my opinion about this humble little vegetable.

Jane Grigson makes a very strong statement in her book, English Cooking,  that it should be carved in stone in every kitchen that “parsnips need butter, without which they are quite a depressing vegetable”.  Having just tried her method of making parsnips I’m inclined to agree with her declaration.

These are delicious on their own with a glass of red wine and would go equally as well with some roast beef and hot English mustard.  Parsnips made divine.

And so this is my first contribution to The Cookbook Guru collection of the month which is recipes from Jane Grigson’s English Cooking.

Buttered Parsnips

Buttered Parsnips

  • 5 mid-sized parsnips, peeled and cut into batons
  • 80g unsalted butter
  • cracked black pepper and salt to taste

Prepare the parsnips.  Bring a pot of water to the boil, salt and add in the parsnips.

Buttered Parsnips

Cook for approx 10 minutes and then drain.

Buttered Parsnips

Heat a frying pan and add the butter to melt.

Buttered Parsnips

Add in the parsnips and cook until they are golden brown on the edges.

Buttered Parsnips

If you want to add an extra edge, cook a few anchovies in the butter before adding the parsnips, the saltiness is just divine.

Season and serve hot with freshly chopped parsley.

Happy Cooking & Happy Eating,

Leah

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14 Comments Add yours

  1. I adore parsnips – they are such a great vegetable! 🙂 Yours look so scrumptious!

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    1. Leah says:

      Thank you so much Shanna. Cooking them up this way made them delicious. Its really worth a try if you haven’t don’t it this way before. Thanks for stopping by.

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      1. I will try it! I usually just roast them like fries in EVOO – it’s nice to change things ups.

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      2. Leah says:

        I’d love to know what you think. 🙂

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      3. Ab-so-tut-ly-oostsy. Bookmarked page and am picking up parsnips this week. 🙂

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  2. ladyredspecs says:

    Mmm love parsnips, so simple, so delicious! Xx

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    1. Leah says:

      These were sensational. I would never have thought to cook them this way would turn out so good. A definite winner. x

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  3. nancy@jamjnr.com says:

    I’m yet to see parsnips this year but brussel sprouts are everywhere – I love them both. I need to get a move on with the challenge!

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    1. Leah says:

      Don’t stress too much on it, you do still have the whole month and some of the recipes are super simple. I can’t remember off the top of my head but maybe there is a brussel sprout recipe 🙂

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  4. ohlidia says:

    Definitely a parsnip fan. So fresh and yummy, how could I not be? Definitely trying this recipe.

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    1. Leah says:

      You know, from the comments so far, I’m thinking foodie people are parsnip and brussel sprout fans. Somehow our tastebuds are that little bit more adventurous 🙂 enjoy making them this way, it’ s a real treat.

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