Oven Roasted Parsnips in Port and Orange

Ingredients

• 2 medium parsnips cubed
• 1 red onion chopped coarsely
• 1 tbsp extra virgin olive oil
• 1 medium orange juice extracted
• 75ml port
• 1 sprig fresh rosemary
• 100g Stilton crumbled

Method

1. Preheat oven to 220ºC/gas mark 6.
2. Part cook the parsnips in boiling water. Drain and place in an oven proof dish, drizzle with olive oil and add the red onion.
3. Place in the oven until the parsnips begin to crisp.
4. Transfer the parsnip sand onion into 2 ramekin dishes, and pour over ½ the orange juice and port into each dish.
5. Transfer back tothe oven for about 5 minutes, remove, then top with Stilton and fresh rosemary and grill until the cheese begins to bubble.
6. Serve immediately with some oat bread to soak up the wonderful juice.