Ingredient:
1 kg (2 lb) parsnips, cut into matchstick-thin strips
Salt and black pepper
60 g (2 oz) butter
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
300 ml (1/2 pint) full-fat crème fraiche
Method:
Blanch the parsnips in a large saucepan of boiling salted water for 2 minutes. Drain the parsnips.
Melt the butter in the saucepan. Add the ginger and cook gently, stirring, for 2-3 minutes. Add the parsnips, tossing to coat in the butter. Season with salt and pepper, then turn the mixture into a large, shallow ovenproof dish.
Pour the crème fraiche over the parsnip mixture and bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 10-15 minutes until tender. Serve hot.
1 kg (2 lb) parsnips, cut into matchstick-thin strips
Salt and black pepper
60 g (2 oz) butter
2.5 cm (1 in) piece of fresh root ginger, peeled and grated
300 ml (1/2 pint) full-fat crème fraiche
Method:
Blanch the parsnips in a large saucepan of boiling salted water for 2 minutes. Drain the parsnips.
Melt the butter in the saucepan. Add the ginger and cook gently, stirring, for 2-3 minutes. Add the parsnips, tossing to coat in the butter. Season with salt and pepper, then turn the mixture into a large, shallow ovenproof dish.
Pour the crème fraiche over the parsnip mixture and bake in a preheated oven at 190℃ (170℃ fan, Gas 5) for 10-15 minutes until tender. Serve hot.
