Derby sage parsnips(english)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Parsnips |
3 | ounces | Flour |
1½ | ounce | Derby sage cheese |
Finely grated | ||
Salt and pepper | ||
2 | tablespoons | Dripping |
Directions
Set oven to 400/F or Mark 6. Mix the flour , cheese, salt and pepper in a mixing bowl. Peel the parsnips and cut into small chunks.
Place the parsnips in a pan of boiling, salted water and bring back to the boil. Cover and cook for 3 minutes. Drain the parsnips and, while hot, drop a few at a time into the cheese mixture. Shake the bowl to ensure a good even coating, then transfer to a tray. Place the dripping in a roasting tin and heat in the oven. When hot, remove the tin from oven and place in it the coated parsnips. Spoon the hot fat over the parsnips, return to the oven and bake for 35-40 minutes, turning over after 20 minutes. The cheese mixture will only coat the parsnips while they are steaming. To keep them `steamy', drain only a few at a time.
Related recipes
- Authentic derby pie
- Brown derby cobb salad
- Brown derby grapefruit cake
- Brown derby salad dressing
- Brown derby's original grapefruit cake
- Derby day cookies
- Derby pie
- English derby cheesecake
- English pie
- Kentuckey derby pie
- Kentucky derby
- Layered derby day dip
- Mr. food's very derby pie
- Orange parsnips
- Parsnip cake
- Parsnip curry
- Parsnip pie
- Sage derby cheese scones
- Scalloped parsnips
- Toll house derby pie