Sweet Pepper Parsnips

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I had been planning to use some parsnips along with my Red Bell Pepper Sauce as a side for a roast one day when it struck me that the preparation might make a very nice Spanish Tapas sort of dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I am substituting the sweetness of red peppers  for the usual tomato based sauce, and adding just enough chili to make it ‘sparkle’ rather than being very spicy …

The Ingredients

  • 3 medium Parsnips;
  • ½ cup of Red Bell Pepper Sauce;
  • 3 Tbsp. Dry Sherry;
  • 1 pinch dried Chili Flakes;
  • 1 pinch Garlic Salt;
  • 2 Tbsp. Olive Oil,
  • 2 Tbsp. Butter.

 

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First cut your parsnips into batons rather like small French fries (you need about 1 to 1 and 1/2 cups in all).

 

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Heat your butter and oil in a pan over a moderate flame, then sauté the parsnip until lightly browned and sprinkle over the garlic salt and chili flakes.

 

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Finally, add the sherry and Red Pepper Sauce and continue to cook over high heat until the sauce is reduced to a syrupy consistency. Serve hot.

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