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.
- 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.
Cook for approx 10 minutes and then drain.
Heat a frying pan and add the butter to melt.
Add in the parsnips and cook until they are golden brown on the edges.
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,