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Not a great fan of parsnips me - in fact along with mushy peas they are perhaps one of my most detested foods. Still
a lot of people enjoy them (for some odd reason) and may relish this recipe. It comes from Jill Norman's New Penguin
Cookery Book (ISBN 0140276556 £14.99/US$22.68).
Parsnips with Ginger
- 3 tbsp butter
- 500g parsnips finely sliced length-ways
- 3 pieces stem ginger in syrup drained and finely chopped
- 100ml Madeira
- Pinch Nutmeg
- Salt and pepper
Melt butter in a pan and add the parsnips. Stew, stirring over a gentle heat for 15 minutes until soft but not browned. Add ginger, Madeira and nutmeg plus the seasonings. Cover and simmer for 30-40 minutes. Add more Madeira during cooking if it looks a little too dry.
