625g (1 and 1/4lb) thin parsnips, peeled and cut into short sticks
2tbsp olive oil
1 sprig rosemary, finely chopped
1 x 110g pack smoked pancetta
Preheat the oven to gas 7, 220°C, fan 200°C. Cook the parsnips in a pan of boiling water for 3 minutes. Drain well and refresh under cold running water (this can be done up to 1 day in advance).
Toss the parsnips with the oil and rosemary and season well. Gather them into small bundles; about 3-5 sticks per bundle. Wrap a piece of pancetta around each bundle. Place on a greased baking tray and cook in the oven for 25-30 minutes until the parsnips are golden and the pancetta is crisp.