Seasonal Spoon

A cozy wintery starter

Ingredients:

• 1kg Parsnips
• 40g salted butter
• 1 1/2 tbsp gochujang
• 2tbsp clear honey
• 1 tbsp sesame seeds

Method:

1. Preheat the oven to 190 C. Peel the parsnips and cut them in half length ways or into smaller batons. Being a pan of salted water to he boil, add the parsnips and cook for 5 minutes, drain then set aside
2. Spoon 40g of the butter into a roasting tin and melt in the oven (about 2 minutes) then remove from the oven and carefully whisk in the gochujang and honey until imbibed. Add the parsnips to the roasting tin and toss well in the butter mixture. Roast fro 30-35 minutes or until golden brown and caramelised, turning halfway through
3. Transfer the parsnips onto a large platter and sprinkle with sesame seeds to serve