1 parsnip, peeled, cut into ribbons with a peeler
2 tbsp olive oil
1 tbsp fresh thyme leaves
salt and freshly ground black pepper
1 whole Camembert in a box
freshly ground black pepper
15g/½oz butter
2 tbsp soft brown sugar
1 eating apple, peeled, core removed, sliced
Preheat the oven to 200C/400F/Gas 6.
For the parsnip crisps, spread the parsnip strips out on a baking tray, drizzle with the olive oil and sprinkle over the thyme leaves. Season, to taste, with salt and freshly ground black pepper. Bake in the oven for 8-10 minutes, or until crisp and golden-brown.
For the baked Camembert, season the Camembert, to taste with freshly ground black pepper and place the cheese, in its box, onto a baking tray. Transfer to the oven to bake for 6-8 minutes, or until golden-brown.
Meanwhile, for the caramelised apple, heat the butter and sugar in a frying pan until foaming. Add the apple slices and cook until the mixture is bubbling and the apple is golden-brown.
Serve the baked Camembert on a serving plate, with the parsnip crisps and caramelised apples alongside for dipping.
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