Ingredients
6-10 small medium parsnips (large can be cut lengthwise)1 tsp Christmas Cornish Sea Salt
1 tbsp maple syrup
1 tbsp olive oil
1 tbsp rosemary (chopped)
150g Cornish Camembert
4 rashers of smoked streaky bacon (cooked until crispy then broken into shards)
1 tbsp cranberry sauce
Instructions
- Preheat the oven to 180˚C.
- If using large parsnips, cut in half lengthways. In an oven dish, season your parsnips with Christmas Salt (or Sea Salt Flakes), oil, rosemary and maple syrup.
- Roast for 35 minutes and then remove from the oven.
- Top with diced Cornish camembert and shards of crispy steaky bacon.
- Roast for a further 5-10 minutes to melt the cheese.
- Serve with a generous dollop of cranberry sauce on top and some pink pickled onions (optional).
