Tag Archives: junipers

A Little Aside: Parsnips in Creamy Juniper Sauce

This is a truly delicious way to serve parsnips and makes a great, slightly luxurious, change from the various roasted versions that we frequent. For some reason, the natural flavour of the parsnips is accentuated – not sure why but they are gorgeous. We’ve indulged in them with the ‘venison with red wine and chocolate sauce’ recipe: the combination was fabulous. They would also go down really well with a nice bit of steak I reckon. Whatever: enjoy!

Serves 4 as a side dish

What you need…

250ml hot water from the kettle

1 chicken stock pot (I use Knorr)

Splash of rapeseed oil

4 shallots, peeled and halved

3 large parsnips, peeled and cut into wine cork-sized chunks

4 garlic cloves, chopped

8 sprigs of thyme, leaves picked

15 juniper berries, lightly crushed

Sea salt and black pepper

125ml double cream

What to do…

Make some chicken stock by dissolving the chicken stock pot into the hot water, using a balloon whisk to help things along.

Preheat your oven to 180˚c / 350˚f / gas 4.

Warm the oil over a moderate heat in a casserole for which you have a snugly fitting lid. Chuck in the shallots, parsnips and garlic and sauté until lightly golden. Pour in the stock and stir, ensuring that any deliciousness stuck to the bottom of the pan is reincorporated.

Tip in the thyme and the juniper berries and season to taste with salt and pepper.

Whop up the heat and bring the sauce to the boil. Cover with the lid and pop in the oven for 20 minutes.

Place your casserole back on the hob on a high heat and reduce the liquid by half. Stir in the cream, check the seasoning and make sure it’s thoroughly hot before serving – quite simply delicious – I have been tempted to eat just a bowl of these rather than making them merely a little aside!

Inspired by…

The sauce was originally part of a pot-roasted partridge recipe, courtesy of Nigel Slater. I adapted that one, swapping finicky partridge for plump chicken thighs and then thought we’d let the parsnips have an exclusive moment wallowing in the delicious sauce – good call if I do say so myself!

How easy…

Very easy: hob, oven and then a bit of last minute hob that needs little attention!