Pan-fried Parsnips

We all love our roasted parsnips. This recipe will give you perfectly glazed parsnips every time.

Special equipment: Cast aluminium saucepan

1122 Roast Parsnips Landscape MAIN IMAGE

Ingredients Required

800g Parsnips, peeled, trimmed, each cut lengthways into 4 pieces
20g Butter, unsalted
1 pinch Sea salt
1 pinch Freshly ground black pepper

Cooking Method

Cooking the parsnips

Over a medium heat warm your pan. Add the butter to the pan and bring the butter to a foaming stage(*1). Add the parsnips and lightly colour all over, for 5 minutes, season with salt and pepper and transfer the pan to the oven to finish the cooking for 5-8 minutes (*2).

Alternative recipe ideas:

* Chestnut, walnut and fig stuffing

* Celeriac purée

* Roast goose 

Recipe © Raymond Blanc 2014.

Photograph © David Griffen 2014.