Give your parsnips a bit of a jazzing up by using thyme and Prosecco. Prosecco is the ingredient of the moment and it’s being used increasingly in cooking. It makes a really nice glaze and adds a nice little twist to a recipe like this one.
Whether you’re making parsnips to accompany your Christmas lunch, or you’re just cooking up a roast for family and friends, this is a really nice change to the standard parsnip recipe. Using both butter and olive oil is really indulgent and luxurious and helps give the parsnips that wonderful glaze whilst making them really soft inside.
You could even use a mix of parsnips and carrots, if you like. That will give this dish a bit more colour, and you can make the carrots and the parsnips at the same time in the same roasting tin. They go great with roast meat like chicken or turkey. If you wanted to make this recipe vegan, you can buy vegan Prosecco and leave out the butter in this recipe and simply use olive oil.
- 1kg parsnips, peeled and halved, or whole if they are baby parsnips
- 2tbsp olive oil
- 250ml Prosecco
- 3-4 sprigs thyme
- 25g butter
Heat the oven to 180C fan, gas 6. Toss the parsnips in the oil with lots of seasoning, put in a roasting tray and pt into the oven.
Meanwhile, bubble the Prosecco until reduced by half then add the thyme and butter for 2 minutes. Add to the parsnips after 25 minutes and roast for a further 10 minutes.