IN SEASON Also in season PARSNIP


ROAST PARSNIPS WITH BLACKBERRIES, HONEY, CHICORY & RYE FLAKES


Serves 4


4 parsnips, quartered lengthways and cored 3 tbsp extra virgin olive oil 2 heaped tbsp rye flakes 2 tsp Dijon mustard 1 tbsp runny honey 1 tbsp cider vinegar 2 or 3 sprigs of fresh thyme 2 or 3 sprigs of fresh rosemary 100g blackberries 1 firm red chicory, leaves separated Salt and freshly ground black pepper


1 Heat the oven to 180C/gas 4. Place the parsnip quarters in a large roasting tray. Combine the olive oil,


rye flakes, Dijon mustard, honey and cider vinegar in a bowl, and season generously with salt and pepper.


2 Mix well, then pour the mixture over the parsnips and tumble them to coat thoroughly. Tear over the thyme and rosemary, then place the roasting tray in the oven. Roast the parsnips for 40–45 mins, turning once or twice with a spatula, until they are tender in the middle, and crisp and caramelised on the outside.


3 Remove the parsnips from the oven, then scatter the blackberries and chicory leaves over them. Set aside to cool for 5–10 mins, then serve as a warm salad with fresh bread, or as an accompaniment to good sausages, duck or pork chops.


Gather: Everyday seasonal food from a year in our landscapes by Gill Meller, published by Quadrille Publishing Limited


42 | THE WEST COUNTRY FOODLOVER


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