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    Skye Gyngell's Parsnips with brown butter and breadcrumbs

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    Skye Gyngell's Parsnips with brown butter and breadcrumbs

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 1 tbsp finely chopped flat leaf parsley
    • 2 tbsp rough white breadcrumbs, toasted in the oven until golden
    • ½ lemon, juice only
    • 500 g parsnips
    • 100 g unsalted butter


    1. For the brown butter, put the butter and a little sea salt in a pan over a low heat. Once melted, skim off the surface foam and discard. Remove the butter from the heat and allow it to sit for several minutes; sediment will begin to form on the base of the pan.
    2. sieve lined with kitchen paper. In a clean pan, return the clarified butter to a gentle heat. After 10–15 minutes it will turn brown and give off a delicious nutty smell. Remove it from the stove
    3. Peel the parsnips and cut in half lengthways; use a small knife to remove the cores and slice each half into 4 batons of roughly equal size. Steam them, covered, for 10–12 minutes. They should be tender, but still a little firm.
    4. Reheat 3 tbsp browned butter in a large frying pan with a pinch of salt (save the remaining 3 tbsp butter, which will keep in the fridge for up to 1 week). Add the parsnips, ensuring they are well coated in the butter and beginning to brown a little. Squeeze over the lemon, stir in the breadcrumbs and the parsley; season to taste.

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