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.
• Sign Out
Click to Rate
Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.
Like us on Facebook
Follow us on Twitter
Buy Real/Novelty Passports,id cards,visas,drivers license, etc.(firstname.lastname@example.org)
» 16h ago
Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | About LifeStyle.com.au | Contact Us | Get Foxtel
Copyright © Foxtel Management Pty Ltd 2013 All Rights Reserved | Terms | Privacy | Contact Us | Get Foxtel