and Mustard Glazed Parsnips
ACC British 45mins
Gluten Wheat Free Eggless
450g/1lb Parsnips, peeled and cut into
Salt and Black Pepper
1 teasp Mustard Powder (check ingredients)
4 tbsp Maple Syrup
Preheat the oven to 180C, 350F Gas Mark 4 and grease a small ovenproof casserole
Bring a large pan of lightly salted water to the boil, add the parsnip slices
and cook for 5 minutes.
Meanwhile, melt the butter in a small saucepan, and the mustard and maple syrup
and mix well.
Drain the parsnips well and arrange in layers in the casserole, seasoning with
salt and pepper.
Pour the butter mixture over the top, cover and bake for 20 minutes.
Remove the lid and continue to bake for a further 15 minutes until golden. Serve
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