Maple-roasted parsnips with red wine vinegar

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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





Preheat the oven to 160°C/ gas mark 3
Drizzle the parsnips with olive oil and season with salt. Bake in the oven for about 20-25 minutes, or until soft and cooked through
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
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
First published in 2018

Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

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