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Roast parsnips with blackberries, honey chicory and rye flakes
Serves 4 Starters and mains
Ingredients
- 4 parsnips, quartered lengthways and cored
- 3tbsp extra virgin olive oil
- 2tbsp rye flakes
- 2tsp Dijon mustard
- 1tbsp runny honey
- 1tbsp cider vinegar
- 2 or 3 sprigs of thyme
- 2 or 3 sprigs of rosemary
- 100g blackberries
- 1 red chicory, leaves separated
Method
Preheat the oven to 180C/350F/ Gas 4. Place the parsnips in a large roasting tray. Combine the olive oil, rye flakes, Dijon mustard, honey and cider vinegar in a bowl. Season with salt and pepper. Mix well, then pour over the parsnips. Tear over the thyme and rosemary leaves, place the roasting tray in the oven and cook for about 40 minutes, turning once or twice, until the parsnips are tender in the middle and crisp and caramelised on the outside.
Remove the parsnips from the oven and scatter the blackberries and chicory leaves over them. Set aside to cool for 5-10 minutes. Serve as a warm salad with fresh bread or as an accompaniment to sausages, duck or pork chops.
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