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Hasselback parsnips with orange & maple syrup served on a black plate

Hasselback parsnips with orange & maple syrup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal138
low infat3g
saturates1g
carbs21g
sugars11g
fibre7g
protein3g
salt0.1g
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Ingredients

  • 4 parsnips, peeled and cut in half lengthways
  • 2 tsp olive oil
  • 1/2 orange, juiced
  • 1 tbsp red wine vinegar
  • 2 tsp maple syrup
  • 4 thyme sprigs, leaves picked

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.

  • STEP 2

    Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.2 ratings
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