The sweetness of creamy parsnips complements this hearty winter dish of gammon, which is both quick and simple to make.
Gammon with Creamy Thyme Parsnips
- 850g small parsnips, peeled, trimmed, halved lengthways
- ¾ cup pure cream
- 1 tbsp fresh thyme leaves
- sea salt flakes
- 4 gammon steaks
- 200g green beans, trimmed, halved lengthways
How to make this Gammon with Creamy Thyme Parsnips:
1 Preheat oven to 180˚C. Place parsnips in a baking dish. Drizzle with cream; sprinkle with thyme. Season with sea salt and black pepper. Bake for 40 minutes or until tender.
2 Heat a frying pan over medium-high heat. Add 2 gammon steaks; cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining steaks.
3 Bring a saucepan of water to the boil. Add beans and cook for 1-2 minutes or until just tender. Drain. Top parsnips with steaks and beans. Serve.