Derby Sage Parsnips

450g (1lb) Parsnips
85g (3oz) Flour
50g (2oz) Derby Sage cheese
2 tbsp Dripping
Salt and pepper

Preheat oven to 200°C; 400°F: Gas 6.
Mix the flour, cheese, salt and pepper in a bowl.
Peel the parsnips and cut into small chunks.
Place the parsnips in a pan of boiling, salted water and bring back to the boil.
Cover and cook for 3 minutes.
Drain the parsnips and, while hot, drop a few at a time into the cheese mixture.
Shake the bowl to ensure a good even coating, then transfer to a tray.
Place the dripping in a roasting tin and heat in the oven.
When hot, remove the tin from oven and place in it the coated parsnips.
Spoon the hot fat over the parsnips, return to the oven and bake for 35-40 minutes, turning after 20 minutes.
The cheese mixture will only coat the parsnips while they are steaming.
To keep them `steamy', drain only a few at a time.
Serves 4

VegetableRecipes

Derby Sage Parsnips

Vegetable
Recipes