Derby Sage Parsnips
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 parsnips and cut into
small chunks. Place the parsnips in a pan of boiling,
salted water and bring back to boil.
Cover and cook for 3 mins. 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 mins, turning over after 20
mins. The cheese mixture will only coat the
parsnips while they are steaming. To keep them
steamy', drain only a few at a time.