120g butter to give you 70g clarified butter (you can also use goose fat or oil)
Method
Pre-heat your oven to 200°C, 180°C fan oven, Gas Mark 6; put your roasting tin in the oven, so that it pre-heats as well.
Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
Peel and cut the parsnips into quarters lengthways. The bigger the parsnip the more flavour there is. Remember, they do shrink down considerably!
Add the butter to the Knorr Vegetable Stock Cubes to help them dissolve. The stock adds more flavour than salt.
Take the pre-heated roasting tin from the oven, and add in the dissolved stock and butter. Add the parsnips and mix with the seasoning until they are nicely coated.
Put into oven and cook for 20-30 minutes (less if you have smaller parsnips) until crisp and golden. Easy.
Healthy Tips: Substitute 4-5 tablespoons of olive oil for clarified butter. Reduce your salt intake but to still retain that delicious savoury taste add 1 Knorr Stock Cube rather than 2.
If you have leftover roast parsnips simply combine in a saucepan with a Knorr Vegetable Stock Cube and some boiling water, bring back up to the boil and then liquIdise in a blender. Season to taste with pepper and serve with some crusty bread. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
