Piccolo parsnips with truffle honey
- March 2013
- 500g piccolo parsnips
- 50g salted butter
- 75g truffle honey
- 2 sprigs of fresh thyme
- 10g black peppercorns, pounded in a pestle and mortar
- Give the parsnips a good scrub and trim the tops with a knife (see tips). Cook for 3 minutes in a pan of boiling salted water. Over a medium heat, melt the butter in a non-stick pan with the honey and thyme. When it’s bubbling, add the parsnips, stirring to coat, then turn down the heat and cook for 10 minutes until tender. Make sure the honey doesn’t burn – add a splash of water each time the honey starts to caramelise.
- When the parsnips are done, allow the honey to caramelise and coat the parsnips. Sprinkle over the cracked peppercorns and a little sea salt, then serve.
Piccolo parsnips are young, tender new-season parsnips and they only need a quick scrub. If using larger parsnips, peel and cut them into wedges, removing any tough, woody cores.
If you can’t get hold of truffle honey, use a good heather honey and add a touch of truffle oil.
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