Title: Derby Sage Parsnips(English)
Categories: British Vegetable
Yield: 4 Servings
| 1 | lb | Parsnips |
| 3 | oz | Flour |
| 1 1/2 | oz | Derby sage cheese |
| | | Finely grated |
| | | Salt and pepper |
| 2 | tb | Dripping |
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.