Pancetta-wrapped parsnips recipe

  • Serves 6
  • 50 mins
  • 160 calories / serving
  • Healthy
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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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • 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

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