My mother-in-law’s recipe, extremely garlicky and the very best way to eat parsnips. Seriously, she converted me from roasting them and that’s saying something.
- 4 parsnips, scrubbed but not peeled, cut into chunky batons
- 4 cloves garlic, peeled and thinly sliced
- 30g butter
- Salt and plenty of black pepper
- Melt the butter over a medium heat in a saucepan with a lid
- Once sizzling, add the garlic and stir fry in the butter for a minute until it turns golden. Don’t take your eyes off it or it’ll burn
- Tip in the parsnips, turn the heat down and turn them through the garlic and butter. Season well
- Add a splash of water, stick the lid on and cook for about 15 mins, taking the lid off every now and again to stir, check on their progress and hungrily inhale the delicious smell coming out of the pan
Once cooked, they should be soft with crispy, golden edges. Some bits may be more crispy, some may not be golden at all, some may be starting to fall apart completely. This is all fine.
Any leftovers make the most brilliant soup. Just heat through, add a little stock and cream and whizz up.
Sophie cooks 