Honey Roast Parsnips

Method

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1. Bring a pan of water to the boil with the 2 tsp salt and cook the parsnips 5 minutes.

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2. Drain them well and shake them hard in the colander until the edges look scuffed and fluffy.

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3. Heat the oil in a roasting tin at 200C fan / 220C / gas 7 for 5 minutes, until it is properly hot.

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4. Tip the parsnips in, turn them in the fat, and add the butter, thyme, salt and pepper.

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5. Roast 30 minutes, turning once, until golden.

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6. Mix the honey with the mustard and pour it over, turning to coat.

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7. Roast a final 15 minutes, until sticky and dark at the edges. Serve at once.

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Chef’s Tips

• Rough them up in the colander. That is where the crisp edges come from.
• Honey for the last fifteen minutes only, or it burns.
• Cut the woody core out of anything thicker than your thumb.

Pairing Suggestions

• Roast beef
• Christmas dinner
• Roast potatoes

Storage & Reheating

Refrigerated for 3 days. Re-crisp in a hot oven, never a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.