Braised parsnips with wholegrain mustard

Recipe from: 8/19/2004 12:00:00 AM

Ingredients 6
Servings 4
Time 10 minutes

Ingredients

  • 6
    large parsnips, peeled and sliced lengthways
  • 15
    ml
    olive oil
  • 125
    ml
    chicken stock
  • 20
    ml
    wholegrain mustard
  • 1
    rosemary sprig, the leaves
  • seasalt and freshly ground black pepper to taste
 

Method

about 20 minutes
 
Blanch the parsnips in boiling water for three minutes.
Heat the olive oil in a pan and sauté the parsnips for three minutes.
Add the stock, mustard and rosemary and season with salt and pepper.
Braise over low heat until soft, about 15 minutes.
Serve with grilled meat or chicken.
 

Read more on: sauté
 

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