News

Cut parsnips and onion into 1-inch (2.5 cm) chunks. Cut garlic in half crosswise. In bowl, toss together parsnips, onion, garlic, oil, cumin, salt and pepper. Transfer to large rimmed baking sheet.
Preheat the oven to 200ºC/400ºF/Fan 180ºC/Gas Mark 6. Peel the parsnips and trim off both ends. Cut them in half or quarters lengthways depending on their size and place them in a roasting tin. The ...
Once the parsnips are washed, cut off the tops, slice in half lengthways and cut the strips in half. For extra crunchy roasted parsnips, Mary Berry’s preparation tips suggest cutting each one into ...
Preheat the oven to 200°C/400ºF/Gas 6. Peel, trim and quarter the parsnips. If they are very large, cut the quarters in half. Bring a pan of lightly salted water to the boil, then add the parsnips and ...
Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables.
3 1/2 pounds parsnips and multicolored carrots, peeled and quartered lengthwise if large. 2 tablespoons unsalted butter, melted. 2 tablespoons extra-virgin olive oil ...
Cut in half to separate the thinner and chunkier section of each parsnip. Cut the thinner ends lengthways into four equal sticks and the chunkier ends lengthways into six equal sticks.
A simple way of preparing them is to give them a good scrub, cut them in half lengthwise and drizzle with oil, a sprinkling of salt and a twig or two of thyme.
CUT half of the parsnips and carrots into thin matchsticks and set aside for garnish. Slice remaining parsnips and carrots. 2. HEAT oil in heavy pot over medium heat.
600 gm parsnips (about 3 large), cut into 1cm pieces. 300 ml pouring cream. 2½ tbsp white truffle oil (see note) 50 gm roasted hazelnuts, chopped. 2 tbsp oregano leaves. Method. 1. Heat half the ...
In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.
Once the parsnips are washed, cut off the tops, slice in half lengthways and cut the strips in half. For extra crunchy roasted parsnips, Mary Berry’s preparation tips suggest cutting each one into ...