Quick & Easy

PARSNIPS

EGG AND ROAST PARSNIP CHIPS Serves 2

1 Heat oven to 200c (180c fan). 2 Toss 4 peeled and quartered parsnips in 1 tbsp oil. Season well. Bake for 30 minutes.

3 In a large, non-stick frying pan over a medium heat, fry 2 large eggs and 2 halved tomatoes in oil (turning tomatoes halfway) for 3 minutes until the egg white is set and yolk remains runny.

4 Divide parsnip chips, eggs and tomatoes between two and sprinkle the chips with ½ tsp chopped parsley.

PORK STEAKS AND TRUFFLE PARSNIPS Serves 2

1 Brush 2 pork loin steaks with 2 tsp of oil, then season. Griddle in a pre-heated pan for 3-4 minutes each side. Rest steaks.

2 In a large pan, fry 3 parsnips, sliced into 1 cm thick ‘coins’, in 2 tbsp oil for 8 minutes, turning halfway. Once off the heat, add 2 tsp truffle oil.

3 Whizz 10 sage leaves with 75ml extra virgin olive oil, 25g walnuts, a garlic clove and 1tbsp Parmesan in a blender.

4 Divide steaks and parsnips, and drizzle with pesto.