Instructions

1. Preheat the oven to 200°C.
2. Peel the parsnips and cut into 5-6 cm long, thin sticks.
3. Blanch these in boiling, slightly salted water for 2 minutes, then rinse with cold water, drain, and wipe clean with a kitchen towel.
4. Finely chop the rosemary leaves.
5. Toss the parsnip with oil and the rosemary. Wrap the middle of 3 or 4 pieces of the parsnip sticks together with a bacon strip.
6. Place these wraps in a baking tray and cook in the oven for about 25 minutes, until the bacon is crisp and parsnips are golden.