Knowsley Hall Christmas Lunch 2016 Roast Parsnips

Roast Parsnips have a similar relationship with our menus as Brussel sprouts; they come out once a year and are cooked as a traditional courtesy. They're not a nod to a time gone by, their sweet taste is a robust flavour to add to any meal.

Roast Parsnips have a similar relationship with our menus as Brussel sprouts; they come out once a year and are cooked as a traditional courtesy. They’re not a nod to a time gone by, their sweet taste is a robust flavour to add to any meal. Our Executive Chef Paul Macnish has created a Christmas lunch menu using the finest ingredients to create the perfect festive flavours and parsnips have not been left out. He’s chosen a piccolo variety, these are smaller than what you would usually expect to see. They have the same great flavour but they’re on the sweeter side.

Ingredients

  • Piccolo Parsnips (or any variety)
  • Melted Butter
  • Salt
  • Cracked Black Pepper

 

Really simple, top and tail the piccolo parsnips. If you are using a larger variety then slice in half and cut out the woody centre. There’s no need to peel them.

Toss in a large bowl with some melted butter, salt and cracked black pepper.

Spread evenly onto a lined baking tray, in the oven at 180°C, cooking time will vary depending on variety but once cooked they will be slightly soft to the touch. Serve when ready.

Our Awards

Knowsley Hall are proud to have received several prestigious awards.

  • County Brides Winner 2015
  • Visit England Gold Award
  • Visit England Guest Accommodation Award
  • Visit England Breakfast Award