Ham Hock Parsnips
Recipe: #41961
December 11, 2023
Categories: Side Dishes, Garlic, Parsnips, Australian, British, Easter, Sunday Dinner, Oven Bake, Herbs, more
"This is a recipe from a cookbook I have called "Four Kitchens" by Colin Fassnidge. It uses Ham hock stock, I have already posted the recipe ~ #recipe26443"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (214.1 g)
- Calories 132.7
- Total Fat - 2.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 5.4 mg
- Sodium - 164.7 mg
- Total Carbohydrate - 26 g
- Dietary Fiber - 6.8 g
- Sugars - 6.8 g
- Protein - 3.3 g
- Calcium - 65.2 mg
- Iron - 1.4 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 180C.
Step 2
Place the stock into a deep ovenproof fry pan and bring to the boil.
Step 3
Add the parsnips and cook for 5 minutes, remove from the pan and stock and set aside.
Step 4
Add the butter, thyme, bay leaves and garlic to the stock; cook until reduced by half.
Step 5
Add the parsnips and turn them to glaze.
Step 6
Place the pan into the oven and bake for about 10 minutes, or until glazed and sticky.
Tips
No special items needed.
0 Reviews
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