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Sticky caramelised parsnips
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2 tbsp light brown soft sugar
2 tbsp sherry vinegar
500g parsnips, cut into slim spears
1. Preheat the oven to 220˚C, gas mark 7. Heat the butter in a large saucepan until foaming, stir in the sugar until dissolved, then splash in the vinegar and stir to combine. Tip in the parsnips and stir until coated, season and scatter into a large roasting tray with any extra caramel. Roast for 30 minutes, turning occasionally, until sticky and golden.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2015.