The glaze with these Parsnips is quite sharp, and can be used with any sweet Root Vegetables with an excellent result – try with Carrots or Sweet Potatoes. For an extra treat, add a handful of Chopped Walnuts close to the end of cooking for a delicious crunch.

This dish is great served with Lamb, especially if it’s cooked in a simple way, with little herbs used on it, so that the flavours of the Parsnips really stand out.

An alternative to using Lime is Lemons. Be careful that you don’t squeeze any of the Lemon Seeds out when you’re juicing them – using Lemon goes really well with Chicken.

To Serve 4
700g Parsnips, peeled
Salt and Pepper
1 Lime
50g Butter
25g Light Muscovado Sugar
Thyme Sprigs, to garnish

1. Cut the Parsnips in half lengthways. If they’re still very large, cut into half again (into quarters) and then remove the tough woody core from them. Add to a pan of boiling water, which has been lightly salted, and cook for five minutes.
2. Using a vegetable peeler, pare thin strips of Lime Rind and set aside for a garnish. Halve the Lime and squeeze the juice.
3. Melt the Butter in a large saucepan along with the Sugar, and add the Lime Juice and heat through gently, stirring to dissolve the Sugar.
4. Drain the Parsnips from the pan, and add them to the Lime Mixture in the pan. Toss them covering evenly, and cook over a moderate heat for about ten minutes, shaking frequently to make sure the Sugar doesn’t burn.
5. Transfer to a warmed dish to serve, and garnish with the pared Lime Rind, and the Thyme Sprigs.

Photo Courtesy of: Muffet