It's time to give your roast dinner a twist!
• 2 Whole parsnips
• 100 grams butter unsalted, cubed, cold
• 50 grams soft brown sugar
• 1 tablespoon Honey
• 1 garlic clove, peeled
• Maldon sea salt
• Goose fat/beef fat/Vegetable Oil
1. Boil a saucepan of water big enough to hold the parsnip, season water with table salt. Preheat the oven to 200c.
2. Peel and cut the parsnips in quarters (or halves if they are small) and cut out the woody middle and blanch in the boiling water for no more than 2-3minutes.
3. Drain and place the parsnips under running cold water to stop them from over-cooking. Place onto a plate or surface with paper to soak up any excess water. Pat dry.
4. Heat up a frying pan on a high heat and melt the fat, or oil. Place the parsnips carefully into the hot oil/fat and colour on all sides, turning them occasionally.
5. Once there's a lovely golden colour on the skin, place the parsnips on a plate to rest for a second, turn the heat down and add the garlic to the pan and add the butter and sprinkle the sugar over the top.
6. Stir with a wooden spoon until the butter and sugar have both melted and dissolved. Add a good squeeze of honey into the pan and continue to stir until a caramel has formed. Carefully place back the parsnips and toss in the caramel. Add a generous helping of sea salt and black pepper.
7. Place into a heatproof dish, into the oven and leave for 20 minutes until soft and cooked through with a lovely golden colour on it.