Instructions: Peel the parsnips and trim off the tops and roots.

Cut in half lengthways. (If using older. tougher parsnips cut into quarters and remove the woody core.)

Add to a pan of boiling salted water and cook on the boiling plate for 2 minutes.

Meanwhile using a canelle knife or a vegetable peeler carefully pare thin slivers of rind from the lime; set aside for the garnish. Halve the lime and squeeze out the juice.

Melt the butter in a large saucepan together with the sugar.

Add the lime juice and heap gently stirring to dissolve the sugar.

Drain the parsnips thoroughly in a colander then add to the lime mixture in the saucepan Toss in the buttery lime mixture and cook on the boiling plate until hot then place in the simmering oven for 10 minutes.

Transfer to the simmering plate and cook for about minutes shaking the pan frequently until golden brown.

Transfer to a warmed serving dish and garnish with the slivers of lime zest and thyme sprigs

You can use carrots or turnips instead of parsnips. A handful of walnuts tossed in towards the end of the cooking time adds a delicious crunch. The sweet nature of parsnips will complement almost any meal. Here the tang of lime is used to enhance their flavour. If possible use young tender parsnips and choose the whitest. The sharp glaze can be used with any sweet root vegetables to excellent effect try it with sweet potatoes or carrots for example.

Serves 4

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