caramelised parsnips

Remember those suspiciously leafy parsnips? I found them a new home... In my tummy. 

 

If you ever come to my house for dinner I'll likely cook you something from Justin North's French Lessons (I think this is the same book, but with a different cover). It's a beautiful cook book with clearly written, delicious recipes that trick your guests into thinking you're fancy pants. My copy has been seriously loved and is coated in remnants of butter and herbs. When the zombie apocalypse comes and I can't leave the house I'll just lick my cook book pages. 

So when it came time to pluck the parsnips out of the soil (which, after removing large chunks of wallpaper, is the most satisfying feeling) I wanted something simple and quick... French Lessons, you're up. 

Caramelised parsnips 

Adapted from Justin North's French Lessons

Makes 4 side dishes 

Note: My only alteration was to add thyme. Also my parsnips are obviously smaller, and thus cooked quicker than North's recipe, but here is the cook book's version.

Ingredients

4 parsnips 

1/2 tablespoon vegetable oil 

Salt & pepper 

A few sprigs of thyme

40g butter

Method

Peel the parsnips and trim off the base end and tip. Slice the parsnip lengthwise around its central core into 4 curved wedges. Cut each wedge in half and slice away any remaining core, which is tough and fibrous. 

Heat the oil in a frying pan over a moderate heat. Add the parsnip batons and sauté for a few minutes until they start to colour. Season well with salt, pepper, and thyme, add the butter and cook it to a light brown foam. Continue to sauté the parsnips, basting frequently, until they are caramelised to a deep golden brown, about 8-10 minutes.