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Maple and Mustard Glazed Parsnips    Veg  ACC  British  45mins


Serves   4      Hot   Vegetarian   Vegetables    Accompaniment  Gluten Wheat Free  Eggless



450g/1lb Parsnips, peeled and cut into slices

Salt and Black Pepper

50g/2oz Butter

1 teasp Mustard Powder (check ingredients)

4 tbsp Maple Syrup




1. Preheat the oven to 180C, 350F Gas Mark 4 and grease a small ovenproof casserole dish.


2. Bring a large pan of lightly salted water to the boil, add the parsnip slices and cook for 5 minutes.


3. Meanwhile, melt the butter in a small saucepan, and the mustard and maple syrup and mix well.


4. Drain the parsnips well and arrange in layers in the casserole, seasoning with salt and pepper.


5. Pour the butter mixture over the top, cover and bake for 20 minutes.


6. Remove the lid and continue to bake for a further 15 minutes until golden. Serve immediately.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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