I'm a massive fan of parsnips. They have an earthy sweetness that is so delicious and my favourite way to eat them is either roasted, as they are here, or boiled, pureed with butter and served with lamb or beef. The gremolata is very fresh and helps brings an aromatic edge to the parsnips.
2 medium parsnips
1 tsp sea salt
fresh ground white pepper
1 tbsp extra virgin olive oil
1 tbsp chopped mint leaves
2 tsp finely grated lemon zest
1. Preheat the oven to 210C.
2. Peel and cut parsnips into eight centimetre by one centimetre batons. Heat a pot of boiling water and blanch for one minute. Remove and refresh under iced water. Drain well.
3. Melt butter in small pan. Place parsnips in baking dish, pour over melted butter, add seasoning and drizzle with oil. Toss well to evenly coat parsnips.
4. Roast for about seven to eight minutes, or until parsnips are tender and golden brown.
5. Combine mint and lemon together in bowl. Place parsnips on a large share platter and sprinkle mint gremolata on top. Serve immediately.