Golden honey roasted parsnips are a traditional accompaniment for roast turkey.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Add some festive lift with some parmesan and chilli for a twist on a classic.
Honey roasted parsnips
Roasted parsnips with a honey glaze
Ingredients
- 500 g parsnip
- 1 tbsp Plain flour
- 1 tbsp Honey
- 2 tbsp Sunflower oil
- 2 tbsp Butter
- sprigs Thyme
- Sea salt
- Freshly ground black pepper
Optional
- 1 tsp Dried chilli flakes
- Parmesan finely grated
Conversions
Instructions
- Preheat oven to 190°C/fan 170°C/ gas mark 5.
- Top and tail the parsnips, cutting any larger ones in half lengthways.
- Put in a large saucepan, cover with salted water and parboil for 5 mins.
- Drain well and allow to steam dry for a few minutes.
- Pick the thyme leaves. Toss the parsnips with the thyme, honey, a pinch of sea salt and some black pepper. Add the flour plus the parmesan and/or chilli flakes if using and again toss well to coat.
- Put in a roasting tin with the oil and butter, and roast for 40 mins, turning halfway, until golden.
Inspired by recipes from:
- Jamie Oliver
- BBC Good Food