- 1kg parsnip, peeled and cut into thumb-width batons
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 tsp English mustard powder
- 2 tbsp plain flour
- 4 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- about 3 tsp clear honey
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.
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.
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.