I love Belgium endives and parsnips so was drawn to this recipe. However, is the amt of olive oil correct or should it be just 1/4 cup; 1 1/4 cups seems like too uch for the quantity of veggies?? I'm going to try making it with a lesser amt of olive oil than called for.
Honey-Roasted Belgian Endives and Parsnips
Credit: Martin Brigdale
SERVES 2 – 4
This recipe is borrowed from: Sally Clarke's Book:A Restaurant, Shop and Bakery (Mc Millian). Sally Clarke is a top chef and restaurateur in London.
12 small parsnips, peeled, tops and tails trimmed
6 medium-size Belgian endives
4 tbsp. unsalted butter
1 1⁄4 cup olive oil
1 tbsp. honey
2 tsp. chopped thyme
Maldon or other coarse sea salt
Freshly ground black pepper
1 tbsp. chopped Italian flat-leaf parsley leaves
1. Preheat oven to 350°. Bring a pan of salted water to boil and cook parsnips until they have just started to lose their firmness, approximately 10 minutes. Drain and place in a gratin dish or another ovenproof dish.
2. Halve the endives or cut them lengthwise into four, depending on the size, remove as much of the bitter core as possible (without releasing the leaves) with a small sharp knife, and arrange the pieces neatly with the parsnips.
3. In a small pan, heat the butter, olive oil, honey, thyme, and salt and pepper to taste until bubbling, and drizzle over the vegetables evenly. Roast for up to 20 minutes or until the vegetables have begun to caramelize and soften. Sprinkle with the parsley and serve immediately.
Ratings & Reviews (4)
1 1/4 cups does seem like way too much olive oil, but otherwise it sounds like a great recipe.
I agree with the other reviewers. There must be a mistake in this recipe. I should have followed my instinct and not wasted SO MUCH oil when I tried it. I lowered the quantity a bit, but there was still WAY too much. The flavors are great, though, so give it a try. Just use a moderate amount of oil! I couldn't find small parsnips, so I cut larger parsnips into smaller wedges and they were delicious.
very good
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