I wanted to squeeze one more post before I left the amazing country of England. I'm snowed-in and our flight got cancelled yesterday so why not? I wanted something easy, flavorful and quite English. At Sainsbury, parsnips were on sale and I decided to go for them. I think that parsnips would scare most Americans away. I don't know why; these root vegetables are relatives of the carrot. They are white in colour, starchy and quite sweet. I rather like them and I reckon that they would make a great side to a very English, Sunday roast.
The Ingredients
5 carrots
5 parsnips
200 grams (7 oz.) cubed pancetta
1 tablespoon butter
salt
The Method
Preheat your oven to 220 C/ 425 F/ gas mark 7. Take your roots, peel and quarter them longways. This will allow even cooking and give you nice long spears. Par-cook your the vege in salted boiling water for about 5 minutes. Drain and set them on a rack to steam dry. Having them dry is important as it will allow them to get brown and crispy.
Meanwhile, take a pan and throw the pancetta in on medium heat for less than two minutes, just until the fat starts to turn translucent. This ensures that the pancetta will get crispy as well. Toss with the vege as well.
Align the vege on a lined baking sheet and place it in the oven.
Roast for about 25-30 until the vege starts to turn light brown. Because of their shape, the spears cook not completely at the same time. Honestly, I kinda like this; it gives you a variety of textures. The sweet vegetables go well with the crunchy, saltly pancetta. Try these for Christmas dinner or a Sunday roast.
Get your Sunday roast ready with roast potatos, gravy, brussels sprouts and my favourite, Yorkshire pudding. This will serve about 4-6.
Recipe by Spencer Huey
We eat the same in Sweden. Sometimes just roasted, sometimes honey and lemon glazed, sometimes with balsamic vinegar and lots of herbs.
ReplyDeleteAlso snowed-in right now, but luckily we are not planing to fly anywere right now.
I make parsnips all the time...tonight with blood orange olive oil and garlic...I threw a little maple syrup on top for sweetness. They'll go nicely with the cornish hens!
ReplyDeleteI can't wait to try this later. I’ll appreciate this more with gravy sauce.
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This is what I ate last night. Well, it's healthier than the instant French fresh.
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También decir cual Ricinhos tiene los angeles piel con una tendencia a sacar brillos,
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