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Plums and Parsnips

Recipe  

Cooked plum and parsnip vegetarian side for roast dinners.

Serves: 4 people   |   Prep time: 4 people   |   Cooking time: 8 minutes

British   |   Side

  

Ingredients

  • 3 Parsnips, peeled and trimmed
  • 25g Greenvale Salted Butter
  • 2 tbsp Specially Selected Extra Virgin Olive Oil
  • 1 punnet (8) ripe Plums, halved, stones removed and then quartered
  • 2 sprigs fresh Thyme
  • Large handful of Rocket

  

Method

  1. Cut the parsnips into chunks around the size of the plum quarters.
  2. Cook the parsnips in a pan of lightly salted boiling water until just tender.
  3. Drain well.
  4. Melt the butter and oil in a large frying pan and add the plums.
  5. Cook for around 5 minutes until they start to soften.
  6. Add the drained parsnips and thyme sprigs and cook for a further 3 or 4 minutes.
  7. Remove the thyme.
  8. Just before serving, stir in the rocket and season to taste.