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Little hasselbacks and parsnip purée

Parsnip-and-Potatoes-web.jpg

There'll definitely be no hassle with these quick and easy side dish recipes that are sure to make your Christmas day entertaining go a little smoother.


LITTLE HASSELBACKS

SERVES 4-6       TAKES 1 hour 15 mins

Ingredients:

750g baby new potatoes

3 tbsp Ownsworth’s Rapeseed Oil  

1 tbsp thyme leaves, roughly chopped

2 cloves garlic, peeled and finely chopped

2 tsp paprika

Method: 

1. Heat oven to 200°C/180°C fan/Gas 6.

2. Slice through the potatoes vertically, almost to the bottom, at 3mm intervals. 

3. Toss them with the oil, thyme and garlic. Put on a baking tray cut side up, season and sprinkle over the paprika.


PARSNIP PURÉE

SERVES 4       TAKES 25 mins

Ingredients:

500g parsnips, peeled and chopped fairly small

100ml Co-op double cream

150ml whole milk 

1 bay leaf

2 tbsp honey from the Love Local range 

Pinch of nutmeg (optional)

Method:

1. Put the parsnips, cream, milk and bay leaf in a saucepan and bring to the boil gently over a medium heat. Turn down to a simmer, then cover and cook for 10 minutes or until the parsnips are tender. Keep an eye on the pan as the cream and milk can easily boil over.

2. Remove the bay leaf and purée the mixture in a blender or with a stick blender. Stir in the honey and season with salt, pepper and nutmeg (if using). Roast in the oven for 45-50 minutes or until crisp and golden. 


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