Friday, February 8, 2008

#26 Roast Parsnips

A quick one cos it's a bit crappo really! Made a nice tea last night with Yorkshire Puddings (see recipe in blog). I bought some parsnips. Followed the Grigson's guidelines which turned out to be what I do anyway! Par-boil your parsnips in salted water for about 3 minutes. Add to a hot roasting tin, season, and roast in a hot oven until they're squidgy in the centre and crispy (but not too crispy) in the outside. If you're cooking them with roast meat, stick them in the tin alongside it. Curiously enough, the Grigson doesn't give a recipe for roast or mashed potatoes - maybe she assumes everyone knows how to do it; but then again, if you can do those, you can do parsnips... I've also noticed some other omissions from the book and will compile a list, methinks and add my own versions.

Anyway, sorry for the rather uninspiring post today, but it's all I could muster this week - still have no money. Boo! However, it is Valentine's Day very soon, so I'll do something from the book then. I intend to go to Bury Market also and get some offal and weird things.

Here's the score for the roasts:
#26 Roast Parsnips: 8/10. You've gotta love em. The Grigson didn't give any new info on them though. Anyone know a better way to do them, or is this the best?


Andy said...

I alway omit the parboiling and go straight for the oven, never had any problems.

The only thing I would caution is not to slice the parsnips too thin at the pointy end or they'll burn before the body is cooked-through.

Neil Buttery said...

I agree with you on this one. When I do my own recipe, I just quarter them (or leave them whole if very small) and take out the woody centre if there should be one there...