Recipe by Antony Worrall Thompson
100g/3½oz hot dripping
pinch cayenne pepper
55g/2oz caster sugar
Leave small ones whole, and halve or quarter larger ones.
Add to hot dripping having dipped them in a light dusting of cayenne pepper and caster sugar.
Bake for 35-45 minutes.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roast Parsnips.
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