Crisp honey mustard parsnips
- Good Food team
Published: November 16, 2009 at 2:57 AM
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Serves 8
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.7 out of 5.32 ratingsRate
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Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish
Easily halved
Vegetarian
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Easy red wine gravy
A star rating of 4 out of 5.12 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg parsnips
peeled and cut into thumb-width batons
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2 tsp English mustard
powder
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2 tbsp plain flour
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4 tbsp rapeseed oil
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about 3 tsp clear honey
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Nutrition: per serving
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kcal149
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fat7g
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saturates0g
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carbs19g
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sugars9g
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fibre6g
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protein3g
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salt0.66g
low
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Method
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step 1
Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
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step 2
Heat oven to 220C/200C fan/gas 7 – you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn’t be crowded if they’re to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
Test Kitchen tips for making honey mustard parsnips
- The parsnips can be boiled, then coated with the flour and mustard up to a day in advance. Keep them covered in the fridge until ready to roast
- Let the parsnips steam-dry well after boiling. Any water left on the surface turns to steam in the oven, which makes it harder for the flour coating to brown and crisp
- Honey can catch in a hot oven, so adding it after roasting helps avoid scorched, bitter patches while still giving the parsnips a sweet glaze
Recipe from Good Food magazine, December 2009
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A star rating of 4.7 out of 5.32 ratings
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