Parmesan Parsnips

We usually have these with Christmas Dinner, delicious and they can be prepared beforehand to cut down on the fuss on the day.

2.5 lbs parsnips

6 oz plain flour

2 oz parmesan, freshly grated

salt and freshly ground black pepper

Sunflower oil

knob of butter

1. Mix together the parmesan, flour, salt and pepper in a mixing bowl.
2. Peel and halve the parsnips then quarter them lengthways then cut each quater into smallish chunks. Cut out any woody centres.
3. Put the parsnips into a saucepan with enough boiling water to cover them and add salt. Parboil them for 3 minutes while you get a large kitchen tray ready.
4. As soon as they are ready drain in a colander and drop them, while still steaming, into the flour and parmesan mixture making sure each chunk gets thoroughly coated with the mixture. (N.B. Make sure they are steaming at this stage as this is the easiest way to get them covered with the mixture.) Then transfer them to the tray.
5. Heat the oil in the oven and roast them above the roasting turkey/meat for 20 minutes then turn them over and continue to roast for a further 15-20 minutes.
   

Comments:-

After Stage 4 has been completed they can be prepared ahead, storing in the fridge for about 24 hours. Alternatively they can be frozen at this stage. Make sure they are fully defrosted before being put in the oven.The recipe states that sweet potatoes can be used instead of parsnips but I have not tried this.

The Most Delicious Drink in the World

This recipe is not for slimmers. But at this time of the year it is nice to indulge yourself a little. Enjoy!

For each big latte mug you will need:
300 ml (I/2 pint) of "gold top" Channel Islands or Devon full fat milk
100 gm bar of Green and Black's "Maya Gold" dark chocolate with orange and spices
50 ml of Cointreau (or other good orange liqueur)

Bring the milk gently almost to the boil. In the meantime break all the chocolate up into squares and place in a liquidiser , blender or food processor and pour the liqueur over the top of it. When the milk has almost boiled, pour it over the chocolate/liqueur and blitz this carefully (it's hot and will give off a lot of steam) until it is frothy. Then pour into your mug and sit back and savour.

Don't be tempted to skimp on the ingredients. You do need creamy milk and very good chocolate. But I suppose you could stretch it by pouring some whipped cream on the top of the finished drink in the mug, and then sieving a light dusting of cocoa powder on top of that.