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Crisp honey mustard parsnips

Crisp honey mustard parsnips

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(18 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 8
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal149
  • fat7g
  • saturates0g
  • carbs19g
  • sugars9g
  • fibre6g
  • protein3g
  • salt0.66g
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Ingredients

  • 1kg parsnip, peeled and cut into thumb-width batons

    Parsnip

    par-snip

    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

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • about 3 tsp clear honey

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.

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Comments (17)

Marie T K's picture

Delicious parsnips! They even satisfied a fussy eater elderly mother, who after years of claiming she hated parsnips, helped herself to a second helping. Loved them. Will be making again. 5*

Sorry "Rate this recipe" link doesn't seem to work tonight! :/

snubs123's picture
5

Just made this using maple syrup which added before roasting and it was AMAZING!

ilianatodorova's picture
5

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
4

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
5

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

lisalovesmanolo's picture
5

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
5

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
5

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

cchristie06's picture
4

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
5

Really easy and tasted lovely!

annag11's picture
5

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)

ZozieBee's picture
5

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

spudthing's picture
5

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

annaoak's picture
5

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

scrappydoo's picture
4

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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