EASTER COLLECTION - STILL AVAILABLE IN-STORE

Sherry Roast Parsnips with Chestnuts & Honey

  • 30 min
  • Easy

Being glazed in the pan, this recipe also saves on space – useful on Thanksgiving or Christmas Day when the oven is probably at its fullest.

Ingredients
Ingredients

(SERVES 4-6)

500g parsnips
75g butter
2 sprigs thyme, leaves only
75ml dry sherry
3 tbsp honey
50g cooked chestnuts, crumbled
salt and pepper

Peel the parsnips and slice them into even wedges. Bring a pan of salted water to the boil, add the parsnips and simmer for 5-8 minutes or until they are just cooked through. Drain.

Heat the butter in a large frying pan over a moderate heat. Once foaming, add the parsnips and thyme leaves and toss to coat in the butter. Continue to fry, turning the parsnips frequently, until they’re nicely golden brown all over. Next, pour in the sherry and reduce until syrupy before stirring in the honey. Season well with salt and pepper, add the crumbled chestnuts and toss everything together over the heat. Serve straight away.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS
Organic Parsnips
Organic Parsnips
£4.49
Organic Unsalted Butter
Organic Unsalted Butter
£4.49
Borage Honey
Borage Honey
£8.79
© 2024 Daylesford Organic Limited. All Rights Reserved.