Thyme and champagne roasted parsnips
Take your parsnips up a notch this Christmas with Donna Hay’s extravagant version, made special with a glug of champagne.
Try this recipe alongside Donna's spiced pomegranate and orange-glazed ham and prosciutto-wrapped carrots.
By Donna Hay
From Saturday Kitchen
Ingredients
- 2kg/4lb 8oz parsnips, peeled, quartered and cut into 8cm/3¼in lengths
- 120²µ/4¼´Ç³ú brown sugar
- 16 sprigs fresh lemon thyme, plus extra to serve
- 500ml/18fl oz champagne or sparkling wine
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Divide the parsnips between two large roasting tins. Sprinkle with the sugar and toss to combine. Divide the thyme and champagne between the tins, toss to coat and sprinkle with salt and pepper.
Roast, turning halfway, for 30–35 minutes or until the parsnips are golden and caramelised.
Transfer the parsnips to a serving plate, top with extra thyme and sprinkle with salt and pepper to serve.
