Pancetta-wrapped parsnips recipe

4 ratings Rate
  • Serves 6
  • 50 mins
  • 160 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Preheat the oven to gas 7, 220°C, fan 200°C. Cook the parsnips in a pan of boiling water for 3 minutes. Drain well and refresh under cold running water (this can be done up to 1 day in advance).

Toss the parsnips with the oil and rosemary and season well. Gather them into small bundles; about 3-5 sticks per bundle. Wrap a piece of pancetta around each bundle. Place on a greased baking tray and cook in the oven for 25-30 minutes until the parsnips are  golden and the pancetta is crisp.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 625g (1 and 1/4lb) thin parsnips, peeled and cut into short sticks
  • 2tbsp olive oil
  • 1 sprig rosemary, finely chopped
  • 1 x 110g pack smoked pancetta
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 660kj 160kcal 8%
  • Fat 10g 14%
  • Saturates 3g 15%
  • Sugars 6g 7%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 13.2g Protein 4.9g Fibre 6.5g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.