Braised parsnips with wholegrain mustard

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

Ingredients 6
Servings 1
Minutes 10 minutes


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


10 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.

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