Parsnips
- 250g parsnips
- 1tbsp rapeseed oil
- Thyme leaves
- Toasted sesame seeds
Simon Rogan's Roast Parsnips in Miso Butter
Ingredients
The Miso Butter
- 75 g Red Miso
- 75 g Butter
- 50 g Cream
Method
The Parsnips in Miso Butter
For the parsnips, heat the oven to 190deg and then top, tail, peel and half the parsnips lengthwise.
Put the parsnips in a roasting pan with the rapeseed oil and a touch of salt and cook in the oven until soft.
For the miso butter, blend all the ingredients together and then in a sauce pan, melt the butter with a soupspoon of water.
Glaze the parsnips with the miso butter altogether, sprinkle over some thyme leaves and toasted sesame and serve.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
