- 1kg parsnips (around 15cm in length), peeled
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 4 tsp plain flour
- 4 tsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 tsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- rosemary sprigs, leaves only, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- flaky sea salt
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.
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.