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Serves
8-10
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preparation
15 minutes
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to cook
20 minutes
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difficulty
easy
Ingredients
- 800 grams Parsnips, split and quartered lengthwise
- 2 70 g pack sliced prosciutto, halved
- Big bunch of sage leaves.
- 3 tbsp (15 mL) olive oil
- 50 grams butter
- 3 tbsp (15 mL) honey
- 2 tbsp A splash of apple cider vinegar or white wine
Instructions
- Put the parsnip strips into a pan of cold salted water and bring to a boil. Boil for 10-12 minutes until tender then drain and leave until cool enough to handle. If you don’t want to finish cooking until the next day, you can refrigerate overnight.
- Place two pieces of prosciutto fillet on a cutting board, add three of the parsnip strips to one end of the prosciutto pieces with a sage leaf and roll up into a bundle. Repeat until all parsnips are used.
- Heat oil in a pan on medium-high heat and fry the remaining leaves until golden and crisp, remove and keep aside. Add the butter to the pan before adding the parsnip bundles and cook until golden and crispy.
- Add honey and cider vinegar, toss together then serve with crispy sage leaves scattered on top.
Cook’s Notes
Oven temperatures are for conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
