Hey guys! This one is mainly about the sides. I’m sure you have mastered the art of roasting chicken parts, so I’m going skip explaining that one.
This is a spicy apricot chutney, great for dipping meat in. Especially good with chicken or pork! The mashed parsnips are warm, creamy, comforting and a bit rustic.
They’re both really easy, with impressive results that make you feel all fancy and gourmet. ^_^
You will need:
- 2 cups dried apricots
- 1 cup red wine, or enough to cover the apricots
- Chinese Five spice/House spice- or use chilli powder
- 4T butter
- 4 large parsnips
- Cream of your choice
- Salt to taste
Cover the apricots in the wine and add 1/2c water, so it’s covered. Toss in 2T of the butter, add 1tsp five spice. Simmer on med-high til the apricots absorb most of the liquid.
Cool, then blend to a paste, add water if necessary.
Boil the parsnips until fork tender. Drain, then add salt and cream to taste. Mash.
Serve alongside white meat. I haven’t tried it with beef or lamb, but it’d probably work for that too.
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