• Serves: 4 people
  • Prep time: 8 minutes
  • Cooking time: 8 minutes
    • British

    Plums and Parsnips

    Recipe Information

    Ingredients
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    3 Parsnips, peeled and trimmed

    25g Greenvale Salted Butter

    2 tbsp Specially Selected Extra Virgin Olive Oil

    1 punnet (8) ripe Plums, halved, stones removed and then quartered

    2 sprigs fresh Thyme

    Large handful of Rocket

    Method

    Cut the parsnips into chunks around the size of the plum quarters.

    Cook the parsnips in a pan of lightly salted boiling water until just tender.

    Drain well.

    Melt the butter and oil in a large frying pan and add the plums.

    Cook for around 5 minutes until they start to soften.

    Add the drained parsnips and thyme sprigs and cook for a further 3 or 4 minutes.

    Remove the thyme.

    Just before serving, stir in the rocket and season to taste.

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