serves
8-10
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
8-10
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 800 g parsnips, peeled and quartered lengthways
- 2 70 g packs sliced prosciutto, halved
- Large bunch sage leaves
- 3 tsp (15 ml ) olive oil
- 50 g butter
- 3 tsp (15 ml) honey
- 2 tsp apple cider vinegar or a splash of white wine
Instructions
- Put the parsnips strips into a pan of cold salted water and bring to the boil. Simmer for 10-12 minutes until just tender then drain and leave until cool enough to handle. You can chill overnight if you don’t want to finish cooking till the next day.
- Place two pieces of prosciutto flat on a chopping board, add three of the parsnip strips to one end of the prosciutto pieces with a sage leaf and wrap into a bundle. Repeat until all parsnips have been used up.
- Heat the oil in a pan over a medium high heat and fry any remaining sage leaves until golden and crisp, pick out and set aside. Add the butter into the pan before adding the parsnip bundles and cook all over until golden and crispy.
- Add the honey and cider vinegar, tossing it all together then serve with the crispy sage leaves scattered on top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
