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.
Sherry Roast Parsnips with Chestnuts & Honey
- 30 min
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.
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