Maple Parsnips with Pancetta Crumb by Martha Collison

  • Total Time

    50m
    • Prep Time

      15m
    • Bake Time

      35m
  • Serves

    4

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/GF
    • Dairy free
    • Egg free
    • Gluten free
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These maple parsnips are so tasty and easy to make. Martha has used Billington's Very Dark Maple Syrup in her recipe. These parsnips work really well as part of a sunday lunch, or a special festive treat. 

Method

  1. Preheat the oven to 180ºc/ 160ºc fan/ gas mark 3. Slice each parsnip in half and place into a saucepan. Cover with boiling water and par-boil for 5 minutes, then drain and allow to steam dry for 10 minutes.

  2. Line a baking tray with baking parchment. In a small jug, combine the syrup and olive oil. Arrange the parsnips on the baking tray and brush liberally with 3/4s of the oil and syrup mixture. Bake for 30 minutes until the parsnips begin to caramelise.

  3. Whilst the parsnips are cooking, fry the pancetta over a medium heat until crispy. Drain on a sheet of kitchen paper, then crumble or chop finely.

  4. Brush the parsnips with the remaining syrup mixture and sprinkle with pancetta crumbs before returning to the oven for a further 5-10 minutes. Once golden and sticky, remove from the oven, season with black pepper and serve immediately!

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