Honey-roasted parsnips 2016

Honey-roasted parsnips

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(2 ratings)

Prep: 5 mins Cook: 50 mins

Easy

Serves 8

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal119
  • fat7g
  • saturates2g
  • carbs11g
  • sugars5g
  • fibre4g
  • protein1g
  • salt0.1g
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Ingredients

  • 500g parsnips
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tbsp flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp sunflower oil
    Sunflower oil

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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jules143
22nd Oct, 2017
These are lovely, tried today for Sunday roast, will definitely make again.
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