Ingredients
- 750g large parsnips, peeled and tops trimmed
- 1 onion, chopped
- 1-2 garlic cloves, chopped
- 50g butter or 4 tbsp sunflower oil
- 1½ tbsp fresh parsley, finely chopped
- 100g breadcrumbs, white or brown
- 15g sunflower seeds
- ½ tbsp fresh thyme leaves or fresh rosemary, chopped or ½ tsp dried
- finely grated zest and juice of ½ lemon
- salt and pepper
Method
Prep time: 15 min
Cooking time: 45 min
- Preheat oven to 200°C/Gas 6.
- Chop the lower thinner parts of the parsnips finely (where the parsnip thins down to less than 4cm across).
- Slice the wider parts into 2.5cm rings in boiling salted water for 5 minutes. Drain well and arrange in a single layer in a greased shallow ovenproof dish.
- Fry the onion, garlic and chopped parsnips slowly in 40g of the butter or 3 tablespoons of the oil until tender. Mix in all of the remaining ingredients. Taste and adjust seasoning.
- Fill the holes in the parsnip rings with the stuffing, mounding it up over the individual rings. Dot with the remaining butter, or drizzle over the remaining oil.
- Bake for 25-30 minutes until golden brown. Serve.