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DERBY SAGE PARSNIPS




Source of Recipe


the web


List of Ingredients




1 lb Parsnips
3 oz Flour
1 1/2 oz Derby sage cheese
Finely grated
Salt and pepper
2 tb Dripping


Recipe



Set oven to 400/F or Mark 6. Mix the flour , cheese,
salt and pepper in a mixing bowl. Peel the parsnips
and cut into small chunks. Place the parsnips in a pan
of boiling, salted water and bring back to the boil.
Cover and cook for 3 minutes. Drain the parsnips and,
while hot, drop a few at a time into the cheese
mixture. Shake the bowl to ensure a good even coating,
then transfer to a tray. Place the dripping in a
roasting tin and heat in the oven. When hot, remove
the tin from oven and place in it the coated parsnips.
Spoon the hot fat over the parsnips, return to the
oven and bake for 35-40 minutes, turning over after 20
minutes. The cheese mixture will only coat the
parsnips while they are steaming. To keep them
`steamy', drain only a few at a time.