Crisp honey mustard parsnips

Latest comments and suggestions

• Jelly75

  26 December 2009

  Jelly75 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kjc

  28 December 2009

  kjc rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SweetUnique

  06 January 2010

  SweetUnique rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Scrappydoo

  17 December 2010

  Scrappydoo rated and commented on this recipe

  

  Made these for the first time this week. Parsnips crisped up well and nice and tasty although I don't think they need to be par-boiled for quite as long. Will make again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annao

  05 January 2011

  annao rated and commented on this recipe

  

  I love roast parsnips and this made the tastiest ones ever.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zoe Fitzgerald

  09 February 2011

  Zoe Fitzgerald rated and commented on this recipe

  

  Absolutely gorgeous! Made these for christmas dinner and even the non-parsnip lovers snaffled them up! yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zozie

  07 June 2011

  Zozie rated and commented on this recipe

  

  These were lovely!! I put the honey on before roasting though, and I think it tasted even better!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anna banana

  15 November 2011

  anna banana rated and commented on this recipe

  

  These were yummy, devoured by everyone! I only made half the portion, and yes they crisped up lovely. I added a tablespoon of sesame seeds to the flour mixture too, it gave them a nice texture ;o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susie

  01 January 2012

  Susie rated and commented on this recipe

  

  Really easy and tasted lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlotte

  12 February 2012

  Charlotte rated and commented on this recipe

  

  Lovely, although we made a mix of wholegrain mustard and honey and then poured this onto the boiled parsnips. They were delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RUTH

  13 February 2012

  RUTH rated and commented on this recipe

  

  Best parsnips ever - I put the honey on before roasting though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise Panks

  04 March 2012

  Louise Panks rated and commented on this recipe

  

  Lovely we enjoy a variety of vegetables and this was a new way with parsnips will try with squash too i think

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizzy

  24 April 2012

  lizzy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa

  28 December 2012

  Lisa rated and commented on this recipe

  

  These were great - I added honey both before baking and again about 5 mins before they were done as I've a real sweet tooth when it comes to parsnips. Might try maple syrup next time which I think would compliment the mustard. Slicing the parsnips longways gave a wonderfully crunchy thin end and a soft fluffy top end.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zoe

  29 December 2012

  Zoe rated and commented on this recipe

  

  very tasty I would cook for 40 mins to get extra crispy snips

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babyblade

  13 January 2013

  Babyblade rated and commented on this recipe

  

  Lovely roast parsnips, my first attempt & will be doing again. Have had roast parsnips elsewhere over the last few weeks & these were the best in comparison. Don't need to par boil for 10mins, 5 would probably be enough but otherwise spot on :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ZaiJo

  24 March 2013

  ZaiJo commented on this recipe

  Tasty lil recipe, added carrots in with the nips and the honey after they were boiled...delicious!!! :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/74610/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1kg parsnip , peeled and cut into thumb-width batons
• 2 tsp English mustard powder
• 2 tbsp plain flour
• 4 tbsp rapeseed oil
• about 3 tsp clear honey

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Counts as 1 of 5-a-day

Ingredients

• 1kg parsnip , peeled and cut into thumb-width batons
• 2 tsp English mustard powder
• 2 tbsp plain flour
• 4 tbsp rapeseed oil
• about 3 tsp clear honey

Per serving

149 kcalories, protein 3g, carbohydrate 19g, fat 7 g, saturated fat 0g, fibre 6g, sugar 9g, salt 0.66 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.