A very simple and tasty side dish that goes well with any main weather it be roast pork, chicken or even fish. Piccolo parsnips are a smaller, sweeter and more tender type of parsnip--no peeling required, just wash and cook. I've combined this parsnip dish with wood sorrel, which grows wild around tree stumps and is a foraged item. It has a distinct sweet lemon flavour and resembles clovers. Well balanced and no fuss to prepare.
1kg piccolo parsnips
1 bulb smoked garlic
1 teaspoon fennel seeds
50ml extra virgin olive oil
Sea salt and cracked pepper
50g wood sorrel
Method:
Wash the parsnips then lay out on a baking tray, drizzle with olive oil and season well with salt and pepper. Peel garlic and lay whole cloves over parsnips, lastly sprinkle over fennel seeds. Place in oven set at 180ºC for 20 minutes, then mix parsnips around tray and return to oven for a further 20 minutes.
Once cooked leave to cool for 10 minutes, then rub soften garlic cloves onto parsnips. Serve parsnips with a generous garnish of wood sorrel.
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