Braised Parsnips With White Wine and Chestnuts Recipe

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  • 1kg parsnips, peeled and cut into chunks
  • 200ml chicken stock
  • 200ml white wine
  • 200g peeled chestnuts
  • 3tbsp maple syrup


  • Put the parsnips into a buttered ovenproof gratin dish and add the stock and white wine. Put into a hot oven (180C-200C, gas 4-5) uncovered (or simmer on the hob) until the liquidis well reduced and the vegetables are tender, around 45 minutes.

  • Add the chestnuts and cook for a further 10 minutes. Shake them all together, stir through the maple syrup and season well before serving.

Top Tip

f you’re not keen on chestnuts, you could add some crispy bacon or pancetta to the dish once cooked

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