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Parsnips Julienne

ingredients

675 g (1 1/2 lb) parsnips
1 tbsp (1/2 oz) butter
2 tbsp (30 ml) chopped parsley
sea salt
freshly ground black pepper

method

1. Heat the oven to 200°c (400°f) gas mark 6 Cut the parsnips in half lengthwise and remove the cores.

2. Cut the rest into julienne sticks of matchstick size.

3. Thickly grease a large piece of foil with the butter.

4. Put the parsnips on the foil, scatter them with the parsley and season lightly.

5. Bring the edges of the foil together and fold them over several times to seal them.

6. Lay the foil parcel on a baking sheet and put it into the oven for 45 minutes.

7. Turn out the parsnips onto a warm serving dish.

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