Roast Parsnips

• 2 1/4 pounds parsnips
• 2 Knorr Vegetable Stock Cubes
• 1/2 cup butter to give you 70g clarified butter, you can also use goose fat or oil

1. 1. Pre-heat your oven to 200u0b0C, 180u0b0C fan oven, Gas Mark 6; put your roasting tin in the oven, so that it pre-heats as well.
2. Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
3. Peel and cut the parsnips into quarters lengthways. The bigger the parsnip the more flavour there is. Remember, they do shrink down considerably!
4. Add the butter to the Knorr Vegetable Stock Cubes to help them dissolve. The stock adds more flavour than salt.
5. Take the pre-heated roasting tin from the oven, and add in the dissolved stock and butter. Add the parsnips and mix with the seasoning until they are nicely coated.
6. Put into oven and cook for 20-30 minutes (less if you have smaller parsnips) until crisp and golden. Easy.

parsnips, vegetable, butter

Taken from www.yummly.com/recipe/Roast-Parsnips-378650 (may not work)