Recipes

Parsnips with cinnamon and ginger ale

Paul Flynn's face
Paul Flynn
Sat Dec 11 2021 - 05:55
Serves: 8
Course: Side Dish
Cooking Time: 0 hr 45 mins
Ingredients
  • 1kg parsnips
  • 150ml ginger ale
  • 150ml chicken stock
  • 2 sticks of cinnamon
  • 80g butter, diced
  • Some fresh thyme
  • Salt and black pepper
  •  

1 Set the oven to 185 degrees.

2 Take the root off the parsnips, peel and cut them into quarters lengthways.

3 Put them in a roasting dish with all the remaining ingredients.

4 Cover with foil and bake for 30 minutes then remove the foil.

5 Turn the parsnips in the juices and then put back in the oven for a further 15 minutes until they get sticky. Keep them warm until needed.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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