Add rich flavour and salty crispy texture to the earthy sweetness of parsnips with pancetta.
Ingredients:
500g bag of parsnips, peeled and halved or quartered (if large)
130g pancetta, chopped
Olive oil
Salt & pepper for seasoning
Method:
Pre-heat oven to 160°C.
Peel and half or quarter the parsnips (dependent on size) and boil for 5-8 minutes until just going soft.
Drain and add to a roasting tray drizzled in oil and coat with plenty of salt and pepper.
Roast in the pre-heated oven for 25-30 minutes until golden brown and crispy on the outside.
Remove from the oven and place in a frying pan on a medium heat. Add a splash of olive oil and the pancetta. Fry until golden and crispy.
Serve with a knob of butter.
