Maggie Beer

Caramelised Parsnips with Labneh

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Step 1: Peel the parsnips and place into a medium size pot and cover with cold water, place over a high heat, bring to a rapid simmer. Cook for 15 minutes or until they are tender in the thickest part, check this by inserting the tip of a knife.

Step 2: Remove from the heat and drain of the water.

Step 3: Cut the parsnips in half lengthways, set aside.

Step 4: Place a large non-stick fry pan over a high heat, add the butter and once it starts to turn nut brown add 2 Tbspn of olive oil (this will inhibit the butter from burning). Place the parsnips in cut side down and cook for 4 minutes on each side or until golden, then deglaze with verjuice and continue to cook for another 2 minutes or until the verjuice has reduced by half. Season with sea salt & pepper.

Step 5: To serve, place onto a platter and pour over any of the verjuice nut butter left in the pan, sprinkle with thyme and spoon the labneh on the side along with the remaining extra virgin oil olive.


  1. 600g parsnip
  2. 3 Tbspn unsalted butter
  3. 1 Tbspn lemon thyme
  4. 150g labneh To serve
  5. Pinch sea salt

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