Braised parsnips with wholegrain mustard

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

Ingredients 6
Servings 4
Time 10 minutes


  • 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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.