Roasted Parsnips Dressed with Lemon and Garlic Recipes

Ingredients :

750g parsnips, cut into sticks

6 tbsp olive oil

1 tbsp roughly chopped thyme

1 tsp finely grated lemon rind

2 tbsp lemon juice

1 garlic clove, crushed

sea salt and pepper

To serve:

rocket or other salad leaves (optional)

50g Parmesan cheese

Method :

Add the parsnips to a pan of boiling water and parboil for 4 minutes, drain, leave dry.
Transfer the parsnips to a roasting tin large enough to hold in a single layer.
Spoon the olive oil over them and sprinkle with thyme.
Toss to coat.
Place in oven, 400F, gas mark 6, roast 45-60 minutes, stir, until the parsnips are tender and lightly patched with brown.
Transfer to a bowl and leave to cool slightly.
Add the lemon rind and juice, garlic to the parsnips and season with sea salt and pepper.
Toss well and leave to cool completely.
Serve the dressed parsnips as they are, or on a bed of rocket or other salad leaves, use a mandoline or vegetable peeler to shave Parmesan on top.

Serves 5

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