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Maple-roasted parsnips with red wine vinegar

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1
Preheat the oven to 160°C/ gas mark 3
2
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
3
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
4
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
  • 1 tbsp of maple syrup
  • 1 knob of butter
  • 1 dash of red wine vinegar
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Maple-roasted parsnips with red wine vinegar

 
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