TGIFOOD

ROOT VEG

What’s cooking today: Caramelised parsnips

What’s cooking today: Caramelised parsnips
Tony Jackman’s caramelised parsnips. (Photo: Tony Jackman)

Parsnips are misunderstood, even mistrusted. What would you do with that, many people seem to think? Yet it’s my favourite vegetable. Here’s one way I like to cook them.

Finding a treasure trove of parsnips is a momentous thing in my cooking life. They’re scarce, generally, in South Africa, and in my neck of the woods they’re nonexistent. Which is pretty frustrating – it’s my favourite vegetable.

Parsnips make a superlative mash or purée. You can use parsnip mash on top of a cottage pie or shepherd’s pie, serve it with a juicy lamb shank, or add a layer of it to a moussaka instead of (or as well as) the béchamel.

They also caramelise beautifully, a process most effective if taken nice and slow. You need a large flat frying pan with a lid.

Ingredients

5 to 8 parsnips, depending on their sizes, peeled and cut into long wedges

3 Tbsp butter

4 or 5 thyme sprigs

1 glass of dry white wine

½ a glass of Cape tawny Port or similar fortified wine

Salt to taste

Black pepper to taste

Method

In a large frying pan that has a lid, melt the butter and add the wine and thyme sprigs. Lay the parsnip wedges (i.e. long strips the entire length of the parsnip) alongside one another to fill the pan. Give it a shake to coat everything. Toss the pan now and then to turn the strips of parsnip over so that all sides become glazed.

Put a moderate heat on and bring the liquids to a gentle simmer, put the lid on, turn the heat down low, and cook very gently for about an hour or as long as it takes for the liquids to reduce so that the strips will start browning.

Pour in the Port or other fortified wine, season with salt and black pepper, shake the pan and continue cooking to get a good glaze on them.

Serve with a meaty meal such as a fillet steak, pork chops or as a side dish to a chicken roast. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing.

Gallery

Comments - Please in order to comment.

Please peer review 3 community comments before your comment can be posted

We would like our readers to start paying for Daily Maverick...

…but we are not going to force you to. Over 10 million users come to us each month for the news. We have not put it behind a paywall because the truth should not be a luxury.

Instead we ask our readers who can afford to contribute, even a small amount each month, to do so.

If you appreciate it and want to see us keep going then please consider contributing whatever you can.

Support Daily Maverick→
Payment options

Daily Maverick Elections Toolbox

Download the Daily Maverick Elections Toolbox.

+ Your election day questions answered
+ What's different this election
+ Test yourself! Take the quiz