I told a friend I wanted to make an oozy, cheesy, parsnip toastie, the insides sharpened with red onion, the outsides crisp and buttery, ready to be dipped in a hot and sweet chilli jam.
They said “that sounds great and all, but why bother with the parsnip?”.
Well, I have now made it and I can say confidently “the parsnip makes this toastie”. The nuttiness against the butter-fried bread? The starch, sliced through by the heat of the chilli and the tart red onion? That slight undertone of winter spice, paired with a melting cheddar. Bother with the parsnip – it’s really, really good.
1 parsnip, grated
1 red pepper
200ml cider vinegar
2 slices of bread
1/4 red onion
Roughly four slices of a strong cheddar
1. Finely chop the pepper and chillies.
2. Tip them into a pan and boil them with the vinegar and sugar until jammy. Place in the fridge.
3. Finely slice the red onion.
4. Add 1 tbsp olive oil to a frying pan and add the red onion and grated parsnip. Stir in the parsley. Season.
5. Butter the outsides of the bread slices.
6. Place one, buttered side down, in a hot pan.
7. Top with the parsnip mix, and then the cheese. Place the other bread slice on top.
8. Flip and cook the toastie until the bread is golden brown and the cheese has melted.
9. Serve with the chilli jam, for dipping.