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Possibly the best roasted glass parsnip you’ll ever have, made with @hestanuk_eu. Read below for the recipe and method. Parsnip Fondants • Fondants • 4 large parsnips • 1 pack of butter • Maldon salt 1.Using a cold heavy based sauté pan, begin by slicing the butter into thin 5mm slices before placing the butter in the pan in an even layer. Reserve. 2. Peel the parsnips and remove the root and a few mm off the thinner end, then cut the parsnip in half evenly lengthways, also use a food peeler to
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