Monday 4^th January 2010

Once, we escaped the family for a night (actually for a funeral) but it was still romantic. The quaint village in the Quantocks was beautiful and so was the food, Sukie made good fish and amazing homegrown veggies for us. The parsnips were out of this world, and when I enquired what she had done, she modestly said they were from Delia. So thank you Delia, who I googled and learnt from, this originates from you! It is really simple and quick and can be done in advance. It will give you the wow.

Roast Parmesan Parsnips

Serves 6

parsnips 3 large, peeled and quartered or in thirds if thin

Heat oven to 200°C. Boil parsnips for 3 minutes. Strain, shake with lid on and keep hot.

parmesan, grated finely, x2 tbsp

flour, plain white x 1 tbsp

salt

pepper

Mix dry ingredients on plate. Use tongs to coat the hot parsnips (don’t let them get cold – it won’t stick). These can be put in the fridge to roast later or even frozen.

oil, I used sunflower, x 2 tbsp

Place oil and coated parsnips onto roasting tray and bake for about half an hour until crisp and brown turning a couple of times.

Amanda Nantgwynfaen
www.organicfarmwales.co.uk