Vegetables

Derby Sage Parsnips
English
 

450g / 1lb Parsnips
85g / 3oz Flour
45g / 1¹/₂oz Derby sage cheese finely grated
Salt and pepper
30g / 2tbs Dripping

Set oven to 400/F or Mark 6.
  Mix the flour , cheese, salt and pepper in a mixing bowl. Peel the parsnips and cut into small chunks.
  Place the parsnips in a pan of boiling, salted water and bring back to the boil.  Cover and cook for 3 minutes. Drain the parsnips and, while hot, drop a few at a time into the cheese mixture. Shake the bowl to ensure a good even coating,
then transfer to a tray.
  Place the dripping in a roasting tin and heat in the oven. When hot, remove the tin from oven and place in it the coated parsnips.  Spoon the hot fat over the parsnips, return to the oven and bake for 35-40 minutes, turning over after 20
minutes.
  The cheese mixture will only coat the parsnips while they are steaming. To keep them
`steamy', drain only a few at a time.

Serve hot.