*Parsnips With Gorgonzola*

Serves 4 - 6

This lovely recipe showcases perfectly the wonderful flavour of this lovely vegetable. The first time I made them, I was a bit afraid that the gorgonzola might be somewhat overpowering, but my fears were for naught, as the wonderful flavour of the cheese perfectly enhanced their delicious sweetness. This is the perfect combination.

6 parsnips, peeled (top and tail them as well)

2 TBS butter

2 spring onions, finely chopped (both green and white parts)

7 ounces of Gorgonzola cheese

Freshly ground black pepper to taste

Pre-heat your oven to 230*C/500*F. Lightly grease a shallow casserole dish and set aside.

Put the prepared parsnips into a pot of lightly salted boiling water and cook them for 15 to 20 minutes until they are just knife tender. (Leave them whole for now)

When they are tender, drain them well and then cut them in half lengthwise down the middle with a sharp knife.

Melt the butter in a large skillet. Once it is hot and foaming (be careful not to burn it) lay the parsnips in, cut side down and lightly brown them, turning them over once they are browned sufficiently and browning the other side. Remove to the casserole dish as they are browned, placing them in top to tail so as to fit them snugly together, cut sides up.

Once you have all the parsnips browned and in the dish, tear up the gorgonzola cheese and scatter it evenly over the top of the parsnips and then finally sprinkle with the chopped onions. Grind fresh black pepper over the top to taste.

Place the dish into the heated oven and bake for about 1o to 12 minutes until the cheese is bubbly and lightly browned. Serve and enjoy!