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Roast parsnips with maple syrup & rosemary

Roast parsnips with maple syrup & rosemary

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal116
low infat1g
saturates0g
carbs19g
sugars9g
fibre8g
protein2g
salt0.2g
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Ingredients

  • 1kg parsnips (around 15cm in length), peeled
  • 4 tsp plain flour
  • 4 tsp olive or rapeseed oil
  • 4 tsp maple syrup
  • rosemary sprigs, leaves only, chopped
  • flaky sea salt

Method

  • STEP 1

    Halve the parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.

  • STEP 2

    Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Goes well with

Recipe from Good Food magazine, November 2014

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