Salted caramel parsnips

Salted caramel parsnips

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(1 ratings)

Prep: 5 mins Cook: 40 mins

More effort

Serves 6
Don't reserve salted caramel for desserts - it works perfectly with earthy roasted root vegetables too

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal205
  • fat9g
  • saturates2g
  • carbs28g
  • sugars18g
  • fibre8g
  • protein3g
  • salt1.4g
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  • 1kg parsnip, peeled



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

  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 50g golden caster sugar
  • large knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp sea salt


  1. Heat oven to 220C/200C fan/gas 7. Halve the parsnips, then cut the thicker end in two lengthways. Boil for 5 mins, then drain well and leave to steam-dry for a few mins. Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins.

  2. Remove the tin from the oven and carefully add the parsnips to the hot oil. Turn them to coat, and make sure they aren’t overcrowded (otherwise they won’t crisp up). Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time.

  3. About 10 mins before the parsnips are ready, tip the sugar and 2 tbsp water into a small frying pan. Heat very gently until the sugar has dissolved. Turn up the heat and bring the liquid to the boil. Measure 3½ tbsp cold water into a jug. Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat. Stand well back and add the water (it will splutter!). Return to the heat, add the butter and the salt, and stir to remove any lumps. The caramel should be runny, so add a splash more water if needed. Pile the parsnips into a serving dish, then drizzle over the salted caramel.

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Comments, questions and tips

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26th Oct, 2014
My partner made these and it was his first time working with caramel, he was a bit concerned about the heat but it was absolutely gorgeous. We'll definitely be having these again.
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