Ingedients

1 big fat parsnip

1 extra virgin olive oil

Salt and pepper

Method:-

• Pre-heat oven to Gas Mark 5.
• Peel the parsnip.
• With a potato peeler, peel thick slices of parsnip.
• Place in a bowl and cover with black pepper and then loads of olive oil.
• Place singly on a baking sheet and place in centre of oven.
• Roast in the centre of oven for 10 minutes then turn each piece.
• Roast for a further 5 to 10 minutes, remembering that they continue to cook after removal from oven.