Parsnip and pears
As well as looking like an anteater’s nose parsnips occupy a strange spicy and sweet place for a vegetable. Roast they are fantastic and, as Wikipedia instructs, are ‘considered an essential part of Christmas dinner’.
For a different roast, pears make a great accompaniment, always going well with spiciness and adding the full on sweetness parsnips lack. Also they look similar and start with the same letter, makes sense.
- 6 parsnips
- 4 pears
- 1 tbspn brown sugar
- 1 tbspn melted butter
- Peel, quarter and core the parsnips, then boil them until just tender, 5-10 minutes.
- Drain and toss the parsnips with the pears, sugar, melted butter and thyme.
- Roast in a 200C oven for 30 minutes, turning occasionally until the parsnips are golden brown.