Recipe: Salted caramel parnsips

 A twist on tradition: these salted caramel parsnips make a subtly sweet side.

A twist on tradition: these salted caramel parsnips make a subtly sweet side.

The natural sweetness of roast parnsips is enhanced in this delicious side dish for Christmas dinner.

Serves 8
1kg parsnips, trimmed and quartered lengthways
50g unsalted butter
50g soft brown sugar
2 tbsp double cream
sea salt and black pepper

Preheat the oven to 190°C/gas mark 5. In a bowl, combine the butter and sugar, then melt in the microwave for 30 secs. Add a pinch of salt. Place the parsnips in a roasting tin. Cover thoroughly with the butter mixture, then sprinkle with pepper.

Roast for 50 mins until golden and cooked through, then mix in the cream immediately and serve. 

More recipes for Christmas side dishes in the December 2018 issue of LandScape magazine...

  • Crispy potato bake

  • Green beans with wholegrain mustard butter

  • Roast tenderstem brocolli and almonds

  • Stuffed red onions

  • Glazed carrots

Missed an issue?
You can get LandScape back issues or subscribe to LandScape.