Parsnips with five spice & honey

Parsnips with five spice & honey

Turn this winter veg into something special with Gordon's clever idea for a side dish

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 35 minutes

Method

  1. Peel the parsnips and cut into halves or quarters, depending on their size (cut out the cores if woody). Put a little oil and a knob of butter in a large frying pan and, when it starts to sizzle add the parsnips, a good pinch of five spice and a little vegetable stock.
  2. Cook, turning regularly, until the parsnips are cooked through and browned on the outside, then add the honey and toss together to give a caramelised coating. Season well.

Recipe from olive magazine, December 2005.

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Latest comments and suggestions

  • 26 December 2009

    pooterbug rated this recipe

    5 stars

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  • 24 December 2010

    Litli Bondinn rated and commented on this recipe

    5 stars

    A surprisingly delicious recipe! Although the amounts are a bit vague, this recipe turned out beautifully. I'd be really interested in trying out the five spice/butter/oil/honey glaze again on other vegetables or even fish. Thanks, Mr. Ramsay!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 35 minutes

Ingredients

  • 750g parsnips
  • oil
  • butter
  • a good pinch five spice powder
  • a little vegetable stock
  • 1 tbsp honey
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