butter Archives

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Phyllo bobotie

50 minutes

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Cheesy filled braaied pumpkin

45 minutes

Calamari

Potage de mer

25 minutes

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Cabbage wrapped meatballs

1 hour

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Chipotle-and-sweet potato soup

1 hour

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Canard au vin pie

1 hour 30 minutes

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Frikkadels with mash and smoor

1 hour 15 minutes

Beverage recipes

Mum’s Diwali milk

10 minutes

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Cheesy naan

5 minutes

Vegetarian recipes

Maple roasted parsnips

30 minutes

Maple roasted parsnips

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

10 parsnips, peeled
1 head garlic, halved horizontally
1 cup water
2 T fresh ginger, grated
1⁄2 cup maple syrup
4 T butter, melted
2 T Chinese five spice
sea salt and freshly ground black pepper, to taste

Method

1 Preheat the oven to 180°C. Halve the parsnips lengthways and place in a roasting dish. Add the garlic.

2. Mix the water, ginger, syrup, butter and five spice and pour over the parsnips. Season, then roast for 20–25 minutes, or until the parsnips are golden and tender.

3. Serve with the pan juices and extra butter.

Find more vegetarian recipes here

Photographs: Toby Murphy And Jan Ras
Production: Herman Lensing
Food Assistant: Vikayla Govender

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Phyllo bobotie

Cheesy filled braaied pumpkin

Potage de mer

Cabbage wrapped meatballs

Chipotle-and-sweet potato soup

Canard au vin pie

Frikkadels with mash and smoor

Mum’s Diwali milk

Cheesy naan

Maple roasted parsnips

Maple roasted parsnips

Ingredients

Method