Salted Caramel Parsnips
It's time to give your roast dinner a twist!
- 2 Whole parsnips
- 100 grams butter unsalted, cubed, cold
- 50 grams soft brown sugar
- 1 tablespoon Honey
- 1 garlic clove, peeled
- Maldon sea salt
- Goose fat/beef fat/Vegetable Oil
- Boil a saucepan of water big enough to hold the parsnip, season water with table salt. Preheat the oven to 200c.
- Peel and cut the parsnips in quarters (or halves if they are small) and cut out the woody middle and blanch in the boiling water for no more than 2-3minutes.
- Drain and place the parsnips under running cold water to stop them from over-cooking. Place onto a plate or surface with paper to soak up any excess water. Pat dry.
- Heat up a frying pan on a high heat and melt the fat, or oil. Place the parsnips carefully into the hot oil/fat and colour on all sides, turning them occasionally.
- Once there's a lovely golden colour on the skin, place the parsnips on a plate to rest for a second, turn the heat down and add the garlic to the pan and add the butter and sprinkle the sugar over the top.
- Stir with a wooden spoon until the butter and sugar have both melted and dissolved. Add a good squeeze of honey into the pan and continue to stir until a caramel has formed. Carefully place back the parsnips and toss in the caramel. Add a generous helping of sea salt and black pepper.
- Place into a heatproof dish, into the oven and leave for 20 minutes until soft and cooked through with a lovely golden colour on it.