Autumn
Wild Boar Fillet with lentilsalade, caramelized parsnips, slowcooked pears, lentilsalade and sauteed mushrooms.
I liked the parsnips best. I used Nigella Lawson's recipe:
Ingredients
1kg parsnips
125ml vegetable oil
80ml maple syrup
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
3. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
4. Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden-brown.
5. To serve place on a clean serving dish.
I had to stir them a few times during the proces so they were properly coated and caramelized.