Chicken, Beetroot and Parsnips.  Add/Read Comments

Roast Chicken and Beetroots

I am unsure how the conversation began but Joanna of JoannasFood extolled the virtues of roast beetroots and parsnip mash. I don't mind beetroot but detest parsnips; I gave them a try though. Still didn't like them.

Prep is easy. Beetroot is scrubbed, diced, tossed with salt, olive oil and balsamic and added to a pan, alongside a roasting chicken, for 40 minutes or so. The parsnips too are diced. Then stewed in plenty of butter until lightly browned and cooked through. Then mash with a little cream and a pinch or two of nutmeg. This Joanna explained is a recipe from Jane Grigson - either Good Things or the Veg Book. If you like parsnips then I guess you like enjoy this. A quality roasted chicken, beetroot and creamy, bread-sauce...

Dessert stays in the autumnal vein with an apple cake (the recipe from Slater's Kitchen Diaries). Not being in possession of a food processor I have to pummel the butter and sugar together by hand. I don't think I quite got the mix to a 'light and fluffy' stage which may have aided the sponge texture. Still, delicious warm with a little cream.