INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
FOR THE GLAZED PARSNIPS
1 Quarter the parsnips and cook in a pan of boiling, salted water for
7-8 minutes until tender.
2 For the Sauce: Place the cranberries, sugar and ginger in a small
pan. Using a zester, pare in the orange rind and squeeze in the juice.
3 Bring to the boil and simmer for 15 minutes until the berries have
all popped and the sauce is thick and glossy.
4 Roughly chop the Brazil nuts and place in a small bowl. Finely chop
the sage and crush the garlic. Mix with the nuts.
5 Quarter the Camembert into four wedges and cut the cheese
horizontally from the point of the wedge right up to, but not
through, the rind.
6 Sprinkle the nut mixture inside each piece of cheese and press
firmly back together so the filling is enclosed. Drain the parsnips.
7 Crack the egg into a shallow bowl and whisk with the milk, grating
of nutmeg and plenty of seasoning.
8 Dust the cheese wedges with the seasoned flour and dip in the
beaten egg and the breadcrumbs, ensuring they are evenly coated. Put
on a plate and refrigerate for a couple of minutes.
9 Heat the oil in a saute pan and add the drained parsnips. Drizzle
in the honey and soy and cook for 3-4 minutes, turning until brown
and glazed.
10 Deep fry the filled Camembert for 1-2 minutes until crisp and
golden brown. Drain on kitchen paper.
11 Pile the glazed parsnips high on a serving plate and spoon over a
little of the cranberry sauce. Top with the Camembert wedges and
garnish with the chives.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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