Mary Berry's Christmas Collection by Mary Berry

Author:Mary Berry [Berry, Mary]
Language: eng
Format: epub
ISBN: 9780755364435
Publisher: Headline
Published: 2013-09-26T07:00:00+00:00

SERVES 8

ROAST PARSNIPS

If you want to prepare ahead, then blanch the parsnips the day before and half-roast them if you wish (see below). But you must blanch them if you peel and prepare them, or they will turn brown. If you are really pushed for time and haven’t blanched the parsnips, then they can be roasted without blanching – they will simply take a little longer.

900g (2 lb) parsnips, peeled

salt and freshly ground black pepper

about 2 tablespoons goose fat

Preheat the oven to 220ºC/Fan 200ºC/Gas 7.

STEP 1 Cut the parsnips into chunky lengths. Add to a pan of boiling salted water and cook for about 3 minutes. Drain well.

STEP 2 Heat the goose fat in a large roasting tin in the preheated oven. When sizzling hot, add the parsnips, spoon over the fat to evenly coat and roast until golden, 20–25 minutes, depending on size. Turn the parsnips over in the fat and roast for a further 15–20 minutes until a deep gold.

STEP 3 Season with salt and freshly ground black pepper to serve.

AGA Heat the goose fat in the roasting tin on the floor of the Roasting Oven until sizzling. Add the parsnips and continue to cook on the floor of the Roasting Oven for 30–40 minutes.

PREPARING AHEAD Blanch the parsnips the day before if you wish. Cool, cover and keep in a cool place overnight. You can also half-roast the parsnips the day before. Roast until a pale golden, 20–25 minutes depending on size, remove from the fat and cool. On Christmas Day, re-roast at the same hot temperature for 15–20 minutes.

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