- 500g parsnips
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 1 tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Top and tail the 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 the flour and honey over the parsnips and toss to coat. Put the parsnips in a roasting tin with the sunflower oil , 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.