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Sticky maple-glazed parsnips
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Serves: 4 as a aide
30g unsalted butter
1 tbsp olive oil
600g young parsnips, thickly sliced diagonally
2 tbsp maple syrup
3 tbsp sherry
180g vacuum-packed cooked chestnuts, halved
2 tbsp lemon juice
1 tbsp thyme leaves
1. Melt the butter in a large, non-stick frying pan set over a medium heat, until foaming. Add the oil and parsnips; cook for 15 minutes, turning often, until golden and just tender.
2. Add the maple syrup and sherry, lower the heat slightly and continue to cook for a further 5 minutes. Add the chestnuts and continue to cook until sticky and glazed. The parsnips should be tender to the point of a knife. Season then add the lemon juice, scatter with the thyme leaves and serve.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.