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Tallow Roasted Parsnips with Maple and Thyme

If you really want to bring out parsnip’s sweetness and texture, then roasting is the way to go. These crispy and sweet parsnips are a real winner with the whole family at Sunday roast.

  • Prepare: 5 Minutes
  • Cook: 35 Minutes
  • Serves 4
Ingredients & instructions

500g Parsnips

2 Tbsp Organic Beef Tallow

3 Tbsp Maple Syrup

3 Sprigs of Fresh Thyme

1 tsp Sea Salt

1. Preheat your oven to 200°C whilst you prepare your parsnips.

2. Peel your parsnips and quarter them lengthways. 

3. In a large pan, spoon in the organic beef tallow.

4. Pop your pan in your oven and roast until your tallow is melted and approaching smoking hot.

5. Rub your parsnips all over with your salt and carefully add them to your hot tray. They will sizzle so add a few at a time. 

6. Begin roasting them in the oven.

7. After 20 minutes, remove your tray from the oven and pour over your maple syrup and scatter over the leaves from your thyme. Give your pan a good shake. Return it to your oven for a further 15 minutes or until your parsnips are golden brown and crisp, but not overly coloured.

8. Taste one, and season with more salt to taste.

FREQUENTLY ASKED ROASTING QUESTIONS:

  • Beef tallow is pure rendered beef fat, it is primarily made up of triglycerides and is solid at room temperature. Beef tallow is a sustainable product and helps ensure no part of the carcass goes to waste, fitting with our ethos at Coombe Farm Organic. Before olive oil stole the show and we were told animal fats were bad for us, natural products like beef tallow were vital for frying, roasting and basting. Though they feel out of favour for a long time, natural animals’ fats are enjoying something of a renaissance these days. Coombe Farm's organic beef dripping is a pure and unadulterated form of fat, packed with flavour. It's also perfect for anyone following a paleo diet.

  • In the old days, when times were tight, it was beef dripping on toast that kept the family nourished. These days few of us enjoy it like that – but there's no reason why not! An excellent all-round cooking fat, beef dripping is ideal for frying at high temperatures and makes quite the most amazingly tasty and crispy chips. It's also fantastic for roasting root vegetables – adding a subtle but distinctively nutty flavour. Or why not use it as a butter substitute when pan-frying steaks? Basting your steak with organic beef dripping as you fry it in a super-hot pan creates the perfect fusion of flavours and gives your meat a crispier-than-crisp crust around a juicy, pink middle.         

  • Organic beef tallow/dripping is rendered beef fat whereas lard is from pork. Both tallow and lard are solid at room temperature and are great from roasting and frying at high heats.

  • Organic beef tallow/dripping is traditionally used for cooking, as an ingredient and as a cooking oil. At Coombe Farm Organic we have teamed up with a local soap maker, Hog and Tallow, who use our tallow to make their soap. Tallow can also be used in candles, skin balm and as a lubricant for wood, leather and metal.

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