- Home
- Recipes
- Vegetarian
- Salt-baked parsnips with sage butter
Salt-baked parsnips with sage butter
- Genevieve Taylor
Published: March 18, 2018 at 5:02 PM
Save recipe
Serves 4-6
A little effort
Total time: 1 hr and 10 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Check out this easy salt-baked parsnip recipe, perfect for an impressive side dish for any special occasion. Cooking in a salt crust locks moisture into the food, so here the parsnips are steamed in their own juices.
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try these Salt -baked parsnips, then check out our maple-roast parsnips, honey roasted parsnips, parsnip soup, parsnip crisps, parsnip chips and more parsnip recipes.
Note on the salt dough: You can use egg white mixed with salt to make a sand-like crust but we find it much easier to make a salt dough with flour as it’s better to handle. Just remember to discard the baked dough at the end – it’s inedible!
Ingredients
Nutrition
- 700g plain flour
- 150g table salt
- 1 tbsp smoked paprika
- 8-9 small ones (about 800g) parsnips
SAGE BUTTER
-
125g unsalted butter
very soft
-
20g sage
leaves picked
-
4 tbsp whole milk
Nutrition: per serving
- kcal277
- fat19.2g
- saturates11.4g
- carbs19.5g
- sugars7.8g
- fibre6.4g
- protein3.3g
- salt0.7g
Ad
Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Stir the flour, salt and paprika in a large bowl, pour in 250ml of water and mix until fully combined. Tip onto a worksurface and knead until smooth. Add a little more flour if it seems too sticky – it should feel malleable.
-
step 2
Divide the dough evenly so you have a piece for each parsnip, rolling into balls as you go. Take one ball of dough and flatten between your palms to make a disc about 1cm thick. Lay a parsnip in the middle and draw the dough up around it, pressing and spreading it to completely seal in the parsnip. Put onto a baking sheet and repeat with the others.
-
step 3
Put the tray into the oven and bake for 55 minutes, after which time the dough will have baked to a solid golden crust.
-
step 4
For the sage butter, heat a frying pan with 25g of the butter. Once foaming, add the sage and fry until crisp, turning over so they crisp evenly. Use tongs to lift the leaves onto a chopping board, shaking the excess butter back into the pan as you go. Chop the leaves finely and set aside.
-
step 5
Put the remaining soft butter in a bowl. Beat with electric beaters then gradually add the still warm butter from the frying pan and beat until combined. Add 1 tbsp of the milk and beat until combined, starting slowly and building up the speed so it doesn’t fly everywhere. Keep adding the milk a little at a time until it’s combined then gradually increase the speed to full power, whipping the butter until really light and fluffy. Add the chopped sage and beat briefly until combined. Scoop into a serving bowl.
-
step 6
Once the parsnips have baked, use a small sharp knife to cut away the top edge of crust, revealing the soft parsnip below. Dot each parsnip with a little sage butter so it starts to melt, and serve the rest at the table so you can add more as you eat.
Try more of our veggie sides here...
Authors
Genevieve Taylor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue