Ingredients
6 parsnips
2 large lemons, juice of
34 cup honey
12 cup red wine
2 tablespoons cherry juice, from jar
10 maraschino cherries, finely chopped
Method
Sources
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dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Grade A bourbon vanilla beans for custards, ice cream, extracts
Single-source NZ honey — glazes, finishing, antimicrobial properties
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Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Grade A bourbon vanilla beans for custards, ice cream, extracts
Single-source NZ honey — glazes, finishing, antimicrobial properties
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Preheat oven to 350F/180C. Cut a piece of aluminum foil large enough to line the inside and over the edges of your roasting pan. This is a very important step or else you will have a sticky coating on your pan that you may not be able to get out. Rinse parsnips, cut off ends and slice lengthwise into 4 pieces or more if parsnips are large. (I don't normally peel them, but you can if wish to do so). Place in foil lined pan in a single layer. In a small bowl, combine the lemon juice, honey, red wine, and cherry juice. Combine thoroughly (a hand blender works great). Stir in chopped cherries. (If mixture seems too thin/too thick, add a little honey/wine to adjust as necessary). Pour glaze over parsnips in pan and toss to coat, returning parsnips to a single layer. Roast for 60-65 minutes. Baste and turn the parsnips every 15-20 minutes. Transfer parsnips to a serving dish and drizzle with any remaining glaze.