Crisp honey mustard parsnips

Crisp honey mustard parsnips

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(17 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
149
protein
3g
carbs
19g
fat
7g
saturates
0g
fibre
6g
sugar
9g
salt
0.66g

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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Method

  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.
  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 from Good Food magazine, December 2009

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Comments

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ilianatodorova's picture
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best ever pirsnips!

veritydixon's picture

I put the honey on before roasting, and they needed 40 minutes to crisp up and go brown. Perhaps these 2 things were related.

ZaiJo2013's picture

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

babyblade's picture
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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 :-)

zoestabler's picture
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very tasty I would cook for 40 mins to get extra crispy snips

lisalovesmanolo's picture
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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.

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

spongemaker1's picture
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Best parsnips ever - I put the honey on before roasting though.

cchristie06's picture
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Lovely, although we made a mix of wholegrain mustard and honey and then poured this onto the boiled parsnips. They were delicious!

sxysusie22's picture
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Really easy and tasted lovely!

annag11's picture
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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)

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

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

annaoak's picture
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I love roast parsnips and this made the tastiest ones ever.

scrappydoo's picture
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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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