Donal Skehan Home Cook Christmas airs Friday, 22 December at 6.30pm on RTÉ One.
Ingredients
Serves: 8-10
Time: 30 minutes
Ingredients:
800g parsnips, peeled and quartered, lengthways
2 x 70g pack slices prosciutto, halved
Large bunch of sage leaves
1 tbsp olive oil
50g butter
1 tbsp honey
2 tsp apple cider vinegar or a splash of white wine
Method:
Put the parsnips strips into a pan of cold salted water and bring to the boil. Simmer for 10-12 minutes until just tender then drain and leave until cool enough to handle. You can chill overnight if you don't want to finish cooking till the next day.
Place two pieces of prosciutto flat on a chopping board, add three of the parsnip strips to one end of the prosciutto pieces with a sage leaf and wrap into a bundle. Repeat until all parsnips have been used up.
Heat the oil in a pan over a medium high heat and fry any remaining sage leaves until golden and crisp, pick out and set aside. Add the butter into the pan before adding the parsnip bundles and cook all over until golden and crispy.
Add the honey and cider vinegar, tossing it all together then serve with the crispy sage leaves scattered on top.
Celeriac Remoulade
You can buy really nifty julienne peelers that make this a doddle without the need of a mandolin or crazy knife skill!
Serves: 8-10
Time: 20 minutes
Ingre
