- 500g parsnips
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 tbsp flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
Roast for 40 mins, turning halfway, until golden.
Twists: Thyme & sesameNestle 3 thyme sprigs and 3 unpeeled garlic cloves around the parsnips in the roasting tin, and sprinkle over 2 tbsp sesame seeds. Cook as above. When the parsnips have roasted, squish in the roasted garlic and remove the thyme. Scatter over the leaves from 3 thyme sprigs and drizzle over 2 tbsp tahini mixed with 1 tbsp water before serving.
Twists: Parmesan & pumpkin seedsCrush 25g pumpkin seeds using a pestle and mortar to a coarse powder. Mix with 50g grated parmesan and season well. When the parsnips have been baking for 30 mins, spoon over the parmesan mixture and return to the oven for 10 mins more.
Twists: Poppy seeds & quinceDot 50g quince paste around the parsnips halfway through roasting. Sprinkle 2 tsp poppy seeds over 5 mins before the end of cooking.