Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Sweet potato stuffing in a roasting dish
Sweet potato stuffing
A star rating of 0 out of 5.0 ratings

Make a stuffing that works well with any Christmas main. Herby with sweet and savoury notes, this is a winning veggie side dish for the Christmas table

Cheese & caramelised onion tart cut into slices
Cheese & caramelised onion tart
A star rating of 5 out of 5.8 ratings

Entertain friends and family with Tom Kerridge’s cheese and onion tart that guarantees the sweetest caramelised onions and perfectly crisp pastry

Chestnut & pecan loaf with harissa sauce cut into slices
Chestnut & pecan loaf with harissa sauce
A star rating of 3 out of 5.6 ratings

Combine chestnuts and veg with smoky harissa sauce in this lighter-than-standard nut roast. Packed with goodness, it delivers three of your 5-a-day, too

Nutrition: Per serving (8)

  • kcal119
  • fat5g
  • saturates1g
  • carbs14g
  • sugars10g
  • fibre5g
  • protein2g
  • salt0.1g
    low
Ad

Method

  • step 1

    Heat the oven to 220C/200C fan/ gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.

  • step 2

    Mix the oil, honey, mustard, vinegar and rosemary together with some seasoning. Pour this over the veg, toss to coat, then spread everything out into a single layer. Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.

Recipe tips

WHICH OIL IS BEST?

Green, slightly fruity extra virgin olive oil complements the sweet earthiness of the root veg, as does the delicate nuttiness of cold- pressed rapeseed oil, so you can’t go wrong. The vegetables and oil are being roasted from cold, so extra virgin olive oil’s relatively low smoke point isn’t an issue here.

DO I NEED TO BOIL FIRST?

Quartering the vegetables and removing the woody middles from the parsnips means boiling them first isn’t necessary. The aim of this recipe is slightly sticky, caramelised root veg – if you’re looking for chunkier parsnips with crisp, crunchy exteriors and fluffy insides, boil and roast like potatoes on a tray of hot oil.

Recipe from Good Food magazine, Vegetarian Christmas 2023

Ad

Comments, questions and tips (11)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.22 ratings

Melanie Jones 5

I used this tecipe for our Xmas dinner...absolutely beautiful.

graciouschenzo19696

Does it have to be ASDA parsnips? Could I use parsnips from M&S, or even Tesco?

medisin

Since the recipe doesn’t specify, I reckon it’s worth a try. If you’re feeling really adventurous you could even try parsnips from Lidl! Let us know how it goes :)

taz176498665

25/12/2024 never had parsnips before but always wanted to try them so when I found this recipe I decided to give it a go for the Christmas dinner and wow it was worth it me and my son really enjoyed them and will definitely be making them again on a regular basis.

8hpfczpjyf36921

question

Does this recipe work with vegetable oil instead of olive oil?

kirstiejohnson10086252

It will work fine. Olive oil has a stronger flavour, which will add to the overall flavour of the dish. Vegetable is generally flavourless, so there will be a bit of flavour effect lacking. However, they will still cook fine and taste great :)

Janice Leatherbarrow avatar

Janice Leatherbarrow

Adjusted quantities & par boiled carrots. It was a delicious side with Roast chicken.

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections