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