Side Dishes

Baked Parsnips Irish Style

Servings: 8

• 2 1/2 lb Parsnips
• 2 oz Butter or bacon fat
• 3 T Stock
• Salt and pepper
• Pinch nutmeg

Peel parsnips, quarter, and remove any
woody core. Parboil for 15 minutes.
Place in an ovenproof dish. Add stock
and sprinkle with salt, pepper and
nutmeg. Dot with butter and bake for
30 minutes on a low shelf in a moderate
oven. (Generally parsnips are baked in
the same oven as the main meat dish,
whose cooking temperature governs that
of the parsnips.)

Baked Stuffed Mushrooms Baileys and Mascapone

Serves 4

• 16 mushrooms
• 250g Mascapone
• 3oz unsalted butter
• 4 fl oz cream
• 5 fl oz Baileys
• Salt, black pepper
• Fresh tarragon

Duxelle:

• Stalk and mushroom trimmings
• Diced onion
• Butter
• Breadcrumbs
• Seasoning

Remove stalks and fill each cap with Duxelle
mixture. Arrange in oven proof dish (4
mushrooms per portion). Pour over melted
butter. Season with salt and pepper. Cook in
oven 200C for 5 minutes. Combine together
with fresh cream and mascapone. Add the
Baileys cream. Season with salt and black
pepper. Add the copped tarragon. Pour over
the mushrooms and bake for a futher 5 minutes
at 190C. Serve in their dishes sprinkled with
chopped Tarragon.