LINDA LUSARDI’S
PARSNIPS AND D CARROTS
PARSNIP INGREDIENTS
● 4 large parsnips
● 1 knob of butter
● Extra virgin olive oil
● Salt and pepper
METHOD
1. Preheat the oven to 200°C/392°f/gas mark 6. 2. In a roasting tin, pour 2tbsp of extra virgin olive oil and a knob of butter and place in the oven while you prep the veg.
3. Wash the parsnips in water and scrub well. Trim the ends and cut the parsnips in half or quarters depending on your preference, but make sure they’re even to cook thoroughly.
4. Place a large saucepan of salted boiling water on a hight heat. Add the parsnips and boil for 10 mins, then drain in a colander.
5. Distribute the parsnips in a single layer on a baking tray and season with salt and pepper.
6. Roast for 40 mins until the parsnips are golden brown.
BABY CARROTS INGREDIENTS
● 500g baby carrots
● 1 tbsp butter
● Salt and pepper
METHOD
1. Wash and peel the baby carrots, keeping the green stems.
2. Half fill a medium saucepan with salted water and bring to the boil. Add the carrots and cook for 5 mins, then drain and allow to steam-dry for a minute.
3. Return the pan to a low heat and melt the butter. Place the carrots in the pan, stir until evenly coated and cook for 5 mins.
4. Transfer to a serving dish.
What do you eat on Christmas Day? We have a simple but traditional Christmas dinner. We usually start with a crab and prawn terrine, followed by a turkey crown, and I’ll buy a fancy Christmas pudding. Do you worry about overindulging? I lost a stone earlier this year with Lighterlife, but Christmas is about enjoying all the treats!
● Linda stars in Snow White & The Seven Dwarfs at The Playhouse Theatre in Weston-super- Mare until 5 Jan 2019