These Sweet Pepper Parsnips are a delightful Tapas-style dish composed of Parsnip batons served in a Roasted Red Pepper and Sherry Sauce.
This dish was originally created as a side dish for a Beef Roast, but it also works very nicely as Spanish Tapas style dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I have substituted the sweetness of Roasted Red Peppers for the usual tomato-based sauce, and have added just enough chili to make it ‘sparkle’ rather than burn.
The Sweet Pepper Sauce in which the Parsnip batons are cooked is a reduction of my own Roasted Red Pepper Sauce with a little added Sherry. You can follow my recipe, if you like, or else purchase a commercially prepared Roasted Red Bell Pepper Puree to use instead. If neither of these are available, or if you simply prefer something else, you could use a plain tomato sauce instead. In that event, however, you may wish to add a teaspoon or so of sugar to counter the acidity of the tomatoes, and mimic the sweeter notes of the Roasted Red Pepper Sauce.
How to make Sweet Pepper Parsnips
The Parsnip Batons are first seasoned with Garlic Salt and Chili Flakes, then sautéed in a blend of Olive Oil and Butter until lightly browned.
Roasted Red Bell Pepper Sauce is then added a long with a little Sherry and the dish is cooked a little longer. As soon as the sauce reduces to a thick, syrupy consistency, it is ready for immediate service.
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Sweet Pepper Parsnips
- 1 – 1 ½ Cups fresh Parsnip Batons
- ½ cup of Roasted Red Pepper Sauce See Notes
- 3 Tbsp. Dry Sherry;
- 1 pinch dried Chili Flakes;
- 1 pinch Garlic Salt;
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter.
- Heat the butter and oil in a pan over a moderate flame, then sauté the parsnip until lightly browned, sprinkling over the garlic salt and chili flakes as they cook.
- Add the Sherry and Roasted Red Pepper Sauce and continue to cook over high heat until the sauce is reduced to a syrupy consistency.
- Serve immediately while still hot.