Contributed by Recipe adapted from www.botanical.com

Ingredients

3 parnsips

Instructions

Wash, peel and cut 3 parsnips into slices, then boil them until they are nearly done. Drain and let them cool. Heat 2 or 3 oz of olive oil in a pan and fry the parsnips to a light brown colour. Next add a tablespoonful of flour and moisten with sufficient vegetable stock just to cover the parsnips. Season with salt and pepper, and 1 or 2 Tbs of tomato sauce. Bring to the boil and let the parsnips simmer slowly for another 20 minutes. Dish up and serve with the prepared sauce.

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