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Heston’s Curry-glazed parsnips
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Serves: 4 - 6
100g unsalted butter
2 tsp curry powder
750g parsnips, peeled, cored and sliced into quarters, and each quarter cut in half
30g Heston from Waitrose Alder Wood Smoked Streaky Bacon Rashers, sliced into thin strips
For the curry salt:
10g sea salt
¼ tsp curry powder
1 Melt the butter in a wide-bottomed pan over a low heat and add the curry powder. Cook gently for 1 minute.
2 Add the parsnips, then season. Try to ensure the parsnips sit in a single layer. Stir in the honey then cover and cook for 20-25 minutes until tender, shaking the pan from time to time to ensure even cooking.
4 Meanwhile, cook the bacon in a separate pan until crisp. Drain on kitchen paper and stir into the parsnips.
5 To make the curry salt, mix the sea salt and curry powder together, then sprinkle over the parsnips and serve.
Typical values per serving:
This recipe was first published in November 2014.