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Parsnips cooked with sherry recipe

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Parsnips cooked with sherry recipe

Method

Preheat the oven to 210C/410F/Gas 6.

For that pheasant, take away the legs and wishbone from the pheasant. Season completely inside and outside with salt and freshly ground pepper. Reserve the legs to be used in another dish.

Heat a fry pan until hot, add some butter, put the pheasant within the pan and sear on every side until golden.

Devote the oven for around 10-fifteen minutes, or until cooked the way you like. Remove in the oven and rest.

For that parsnips and chestnuts, put the parsnips, sherry, sugar and butter into an porcelain dish or roasting tin and blend together to mix.

Devote the oven for 15-twenty minutes until golden and tender.

Remove and put around the hob, provide a simmer then lessen the liquid lower to some thick glaze. Add some chestnuts and parsley and blend together. Season with salt and freshly ground pepper.

For everyone, carve the breast in the pheasant. Put the parsnips and chestnuts to the center of every serving plate. Top using the pheasant and a number of watercress.

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