Slow-roast parsnips with sherry and chestnuts

Slow-roast parsnips with sherry and chestnuts

By
From
Slow
Serves
4
Photographer
Tara Fisher

Sherry and parsnips make a great combination, and this is delicious with game and most roast birds, even chicken. Chestnuts are available all year round in vacuum-sealed packs, which means they keep for longer. If you have any leftovers they can be blended to make a tasty soup.

Ingredients

Quantity Ingredient
100g cooked peeled chestnuts
1kg medium-sized parsnips
350ml dry sherry, such as fino or manzanilla
100g soft brown sugar
100g butter
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C. Roughly chop the chestnuts. Place the whole, unpeeled parsnips, sherry, 200ml water, sugar and butter into an ovenproof dish or roasting tin, season with salt and pepper and stir well to combine, making sure the parsnips are well coated. Roast for 1 hour, until golden and tender.
Tags:
James Martin
Saturday Kitchen
slow cooking
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