Parsnips in Lemon Butter

Parsnips are a fall and winter vegetable. The sweetness of the roots makes it a vegetable that kids love. But today they wont get it often. It is a forgotten veggie that made a comeback in the last years. They can be eaten raw, cooked, roasted or as a mash. Today I roasted them in a pan with butter and lemon.

These roots need a little love. They tend to be a bit woody in the thicker parts. Either cut out the core or cook them a little longer.

Recipe for 2:

500 g parsnips lemon , salt flakes and szechuan pepper

1 tbsp Olive oil, 2 tbsp butter, zest of 1 lemon

Later 50 ml Noilly Prat and 50 ml water.

Finish with a few drops of lemon juice

Cook in a pan. After a couple of minutes, add Vermouth and Water and close the lid and cook on medium for 10 min or until they reach the firmness you like.