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