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The Dogmother

Chestnuts with parsnips, bacon and apple

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2 tbsp vegetable oil

3 large parsnips, 350-450g in weight, cut into chunks

2 rashers rindless back or streaky bacon, diced (or use lightly smoked diced bacon)

350g fresh chestnuts

15g butter

2 dessert apples, preferably with red skin, cut into 8 wedges each, then cored

1 lemon juice optional

1 chopped parsley to garnish

1 salt and freshly ground black pepper




1. Heat half the oil in a large frying pan. Add the parsnips and bacon and cook over medium heat for about 5 minutes until lightly browned.

2. Transfer to a saucepan and add the chestnuts. Cover and simmer for about 15 minutes, adding a little water if necessary, until the parsnips are just tender.

3. While the parsnips are cooking, heat the remaining oil and the butter in the frying pan over high heat. Add the apples and sugar and cook, turning occasionally, until the apples are golden and caramelised.

4. Add the parsnip and chestnut mixture and season to taste, adding a dash of lemon juice, if preferred. Garnish with chopped parsley.

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