Honey-Roasted Belgian Endives and Parsnips

Honey-Roasted Belgian Endives and Parsnips

www.saveur.com

This recipe is borrowed from: Sally Clarke's Book:A Restaurant, Shop and Bakery (Mc Millian).

View full recipe on www.saveur.com

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Cooking tools:

  • Oven
  • Pot
  • Colander
  • Baking dish
  • Chef's knife
  • Cutting board
  • Pan
  • Measuring spoon
  • Measuring cup
  • Spoon
  • Peeler
  • Serving platter

Ingredients

  • 12 small parsnips, peeled, tops and tails trimmed
  • 6 medium-size Belgian endives
  • 4 tbsp. unsalted butter
  • 1 1⁄4 cups olive oil
  • 1 tbsp. honey
  • 2 tsp. chopped thyme
  • Maldon or other coarse sea salt
  • Freshly ground black pepper
  • 1 tbsp. chopped Italian flat-leaf parsley leaves

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