Honey roasted parsnips recipe: How to make delicious honey roasted parsnips

Roast potatoes, carrots, Yorkshire puddings and lashing of gravy – there’s just something quite perfect about a delicious Sunday roast. Whether you’re a meat-eater or a vegetarian, there’s plenty of mouth-watering dishes to accompany your Sunday lunch – and roast parsnips are a fantastic addition. Express.co.uk brings you a simple way to make crispy parsnips this Sunday.

How to make honey roasted parsnips

Ingredients:

  • 500g parsnips
  • 1 tbsp flour
  • 1 tbsp honey
  • 2 tbsp sunflower oil
  • 2 tbsp butter

Method:

Heat oven to 190C/170C fan/ gas 5.

Prepare your parsnips, Start by peeling them, then top and tail the vegetables.

You can roast your parsnips whole, or consider cutting any larger ones in half lengthways.

READ MORE

  • No-flour pudding ideas: GBBO star Manon Lagréve’s exclusive recipe

Pop your cut parsnips in a large saucepan of salted water and bring to the boil. Cook for five to 10 minutes.

Drain in a colander for a few minutes, then throw into an oven dish or baking tray with 2 tbsp sunflower oil, 2 tbsp butter and seasoning

Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.

Roast for 40 mins, turning halfway, until golden.

Honey roasted parsnips are a classic – but there’s plenty of great variations you can try.

A personal favourite is this recipe from Nigella Lawson for maple parsnips – an extra special treat.

Nigella writes of these parsnips: “I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, adding intensity of sweetness to the already sweet parsnips, not with honey but with maple syrup.

“And actually, this is more than a change, it’s an improvement: there is more ambiguity about the maple syrup, it’s a sweetness less cloying.”

READ MORE

  • James Martin slammed by viewers for ‘wasting’ key ingredient

How to make maple parsnips

Ingredients: 

  • Parsnips
  • Vegetable oil
  • 80ml maple syrup

Method:

Chop, top and tail, and peel your parsnips as before.

You can either parboil them first as above, or whack them straight in the oven on 180C. 

Add a little oil to a baking tray, then throw in your parsnips.

Drizzle over some maple syrup and toss the parsnips until coated.

Cook for 40 minutes or until golden brown and crispy.

Source: Read Full Article