Maple-roasted parsnips with red wine vinegar
Item 1 of 1
- Side
- 6
- 45 minutes
This incredibly simple roast parsnip recipe is given a point of difference thanks to the butter, maple syrup and red wine vinegar glaze. The sweet and sour flavour elevates this humble root veg to another level, making it a perfect side dish for roasts.
First published in 2018
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Ingredients
Metric
Imperial
- 500g of parsnip, scrubbed clean
- olive oil
- 1 knob of butter
- 1 dash of red wine vinegar
- 1 tbsp of maple syrup
- sea salt
SAVE RECIPE
Method
1
Preheat the oven to 160°C/ gas mark 3
3
Allow to cool, then cut each parsnip lengthways into 4. When ready to serve, place a large nonstick frying pan over a medium heat with a splash of olive oil. Place the parsnips cut-side down and fry until nicely golden on both sides
4
Add the butter and, once foaming, add the red wine vinegar and maple syrup. Turn the heat down and baste the parsnips all over until nicely caramelised. Serve warm with a sprinkle of flaky sea salt
- 1 tbsp of maple syrup
- 1 knob of butter
- 1 dash of red wine vinegar
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