Crisp honey mustard parsnips

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• Jelly75

  26 December 2009

  Jelly75 rated this recipe

  

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• kjc

  28 December 2009

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• SweetUnique

  06 January 2010

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• 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

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• annao

  05 January 2011

  annao rated and commented on this recipe

  

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

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• 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!

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• 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!

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• 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)

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• Susie

  01 January 2012

  Susie rated and commented on this recipe

  

  Really easy and tasted lovely!

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• 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!

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• RUTH

  13 February 2012

  RUTH rated and commented on this recipe

  

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

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• 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

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• lizzy

  24 April 2012

  lizzy rated this recipe

  

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• 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.

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• Zoe

  29 December 2012

  Zoe rated and commented on this recipe

  

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

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• 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 :-)

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• 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!!! :-)

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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

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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 3.0g, carbohydrate 19.0g, fat 7.0 g, saturated fat 0.0g, fibre 6.0g, sugar 9.0g, salt 0.66 g

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