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.
- Piccolo Parsnips (or any variety)
- Melted Butter
- 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.
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