Thyme and Prosecco parsnips

Prosecco makes a tasty glaze, but you can use sparkling ap­ple juice in its place, if you pre­fer.

Woman's Weekly (UK) - - COOKERY -

SERVES: 6

✿ 1kg (2¼lb) parsnips, peeled and halved or quar­tered length­ways, if large

✿ 1tbsp olive oil

✿ 250ml (8fl oz) Prosecco

✿ 3-4 sprigs of thyme

✿ 25g (1oz) but­ter

Heat the oven to 200C/Gas 6. 1

Put the parsnips in a roast­ing tin and toss with the oil and plenty of salt and freshly ground black pep­per. Roast in the oven for 25 mins.

Mean­while, boil the Prosecco 2

in a pan un­til re­duced by half. Add the thyme and but­ter and sim­mer for 2 mins. Pour the mix­ture over the parsnips and roast for a fur­ther 10 mins un­til cooked through and golden.

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