Parsnips with Almonds

[Guest guest]

Parsnips with Almonds

 

 

450 g (1 lb) parsnips

35 g (1 1/4 oz) vegan margarine

25 g (1 oz) flaked almonds

15 g (1/2 oz) brown sugar

1 pinch ground mixed spice

1 tablespoon (4 tsp) lemon juice

salt and pepper

chopped parsley (to garnish)

 

 

1. Cook parsnips in boiling salted water until almost tender. Drain well.

 

2. When they are cool enough to handle, cut each one in half across

its width, then quarter these halves lengthways.

 

3. Heat margarine in a frying pan and cook the parsnips and almonds

gently, stirring and turning carefully until they are lightly flecked

with brown.

 

4. Mix together the sugar and spice, sprinkle over the parsnips and

stir to mix, then trickle over the lemon juice.

 

5. Season to taste with salt and pepper and heat for 1 minute. Serve

sprinkled with chopped parsley.

 

 

Serves 4.