The thought of cooking vegetables with chocolate vinegar may seem strange at first glance, but it really is a taste sensation, the flavour sweet and earthy. Chocolate and salt have a natural affinity together, so it was a natural if not unusual combination. These are wonderful served with venison.
Preheat the oven to 200°C
Peel the parsnips and cut them in half lengthways.
Bring a large pan of water to the boil, add a pinch of Maldon Smoked
Salt. Throw in the parsnips and cook for 2-3 minutes to blanch them.
Drain the parsnips in a colander, dry well on a cloth.
Heat the goose fat or oil in a roasting tin in the oven, when hot add the parsnips, toss well in the fat.
Roast for 25 minutes or until cooked through and golden.
Pour over the chocolate vinegar and carefully toss the parsnips to ensure even coating.
Continue roasting for a further 10 minutes until the parsnips become glazed and slightly caramelised.
Transfer to a serving dish, sprinkle liberally with the remaining Maldon Smoked Sea Salt and serve.