Serves 6
Roasted in sugar and butter they become meltingly tender beneath the toffee-like coating, with a flavour of honeyed intensity. Be brave and serve them with a cream or ice-cream for pudding, or eat them more conventionally with pork, beef, or turkey.
6 parsnips
80 g (3 oz) butter, melted
80 g (3 oz) brown sugar
120 ml (4 fl oz) sweet cider or pineapple juice
1. Boil the parsnips until just tender. Halve them lengthways and slip off the skins. Cut out the cores if they are woody and tough.
2. Arrange the parsnips in a shallow baking dish.
3. Mix the butter, brown sugar and cider together and pour it over the parsnips, turning them in the mixture.
4. Bake at Gas 6 (200°C) 400°F for about an hour, turning them occasionally, until well browned.
