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Ingredients

Method

  • 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.

  • 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.

RECIPE TIPS
GET AHEAD

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.

Goes well with

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A star rating of 4.7 out of 5.29 ratings
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